[Sca-cooks] Sugar Waffles?

Huette von Ahrens ahrenshav at yahoo.com
Wed Mar 14 20:40:12 PDT 2007

Now this one I haven't seen before!!!  Yay!!! Another for my collection!!!
Thank you!


--- ranvaig at columbus.rr.com wrote:

> >
> >Rosettes!  They are Swedish.  I make these around Christmastime.  I
> >never really found documentation for working them with dipped irons like
> >this but I think Huette has.
> >From Rumpolt, Ein new Kochbuch, Von allerlei Gebackens
> 5. Mach ein Teig mit Wein und Eiern an/ oder mit 
> lauter Milch. Stoß den Messing Model
> in heisse Butter/ daß er warm wirt/ truckne jhn 
> wohl ab/ stoß das Eisen in Teig/ daß er
> nicht vber das Eisen gehet/ halts gegen dem 
> Feuwer/ daß fein trucken wirt an dem
> Eisen/ und wenns trucken ist/ so stoß flugs in 
> heisse Butter/ so wirt der Teig vom Eisen
> lassen/ backs geschwindt auß/ legs auf ein Bret oder Sib.
> 5. Make a dough with wine and eggs/ or with clean 
> milk. Push the brass mold (pattern) in hot 
> butter/ so it becomes warm/ dry it well/ push the 
> iron in the dough/ that it does not go over the 
> iron/ hold against the fire/ that it will dry 
> nicely on the iron/ and when dry, then push 
> quickly in hot butter/ then you will leave the 
> dough on the iron/ fry quickly/ lay on a clean 
> board or sieve.
> Ranvaig
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My thoughts are whirled like a potter's wheel;   King Henry VI, part I: I, v 

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