[Sca-cooks] clean milk?

[Stefan li Rous]

<<<
 > 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. Sto? den Messing Model
in heisse Butter/ da? er warm wirt/ truckne jhn
wohl ab/ sto? das Eisen in Teig/ da? er
nicht vber das Eisen gehet/ halts gegen dem
Feuwer/ da? fein trucken wirt an dem
Eisen/ und wenns trucken ist/ so sto? flugs in
heisse Butter/ so wirt der Teig vom Eisen
lassen/ backs geschwindt au?/ 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 >>>

"with *clean* milk" ???

Huh? As opposed to what? Dirty milk? Sour milk?

Stefan
--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris           Austin, Texas           
StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****