[Sca-cooks] clean milk?

[Ana Valdés]

I think it is what it's called in Sweden "rå mjölk", "crude mjölk", the
first milk from the cow when it's give birth to the calve. It's used for a
dessert called "kalvdans", made with this milk and a lot of eggs.
Ana

On 3/25/07, Stefan li Rous <StefanliRous at austin.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. 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 ****
>
>
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