[Sca-cooks] PPC 84 / doughnuts
Huette von Ahrens
ahrenshav at yahoo.com
Fri Feb 8 18:49:19 PST 2008
Thank you. I was hoping that you would comment on this. I was thinking of recipe #173
and also recipe #95. There are also four similar recipes in Ein Buch von Guter Spise:
#58, 59, 60, and 61.
--- Terry Decker <t.d.decker at worldnet.att.net> wrote:
> Krapfen is a fairly broad term covering fritters, turnovers and other fat
> fried pastries including Berliners. I would argue that Cato's Globi are an
> early form of doughnut and they appear to be a close ancestor to recipe 173
> "Wie man krepflen pfligt zu niernberg jn der fasnacht zu machen" from Sabina
> Welser. Thus Krapfen are likely in the true line of doughnut evolution.
> I would also argue that placenta has nothing to do with doughnuts, so I
> would flag the article that initiated this thread as being of questionable
> accuracy until it can be verified.
> > Do you think that Krapfen is an ancestor to doughnut?
> > Emilio
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
My thoughts are whirled like a potter's wheel; King Henry VI, part I: I, v
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