[Sca-cooks] Sugar Waffles?
ranvaig at columbus.rr.com
ranvaig at columbus.rr.com
Tue Mar 13 18:22:19 PDT 2007
>
>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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