[Sca-cooks] Period pretzel recipes?

[Phil Troy / G. Tacitus Adamantius]

On Sep 12, 2006, at 9:47 PM, Terry Decker wrote:

> There are some recipes in Rumpolt, but they are for sweet pretzels,  
> rather
> than the bread pretzels of which you are probably thinking.  Here  
> are couple
> of translations by Thomas Gloning:
>
> 55. Take white flour, only the white of eggs and some wine, sugar and
>
> anise, prepare a dough with these ingredients, roll the dough with  
> clean
>
> hands such that it becomes longish and round. Make small pretzels from
>
> it and put them into a warm oven and bake them so that you do not burn
>
> it but that they get pretty dry. This way, they will become crisp and
>
> good. If you like, you may take cinnamon as an ingredient for the  
> dough,
>
> too (but you can leave it). This dish is called Precedella.
>
>
>
> 57. Take sugar and rosewater, boil up [together], so that it  
> becomes not
>
> too thick, stir grated almonds into this boiled sugar, take it from  
> the
>
> fire when it is well dried. When you take it away, take one to three
>
> spoons of good white pounded sugar, stir it into the almonds, make  
> this
>
> almond dough longish with your hands, strew white sugar onto it on the
>
> upper and the lower side, so that nothing sticks to your hands. And  
> when
>
> you have made it longish, form small pretzels from it, put them into a
>
> warm oven and bake them quite slowly, they will get a fine white  
> color.
>
> And they are called Precedella made of almonds. (Rumpolt 1581, fol.
>
> 169b, #57)

These sure seem like Jumbals to me...

Adamantius