otsisto at socket.net
Tue Feb 12 12:31:29 PST 2008
Rugelach "little horn" is a traditional Jewish cookie made w/cream cheese
dough (American recipe) or butter (European recipe) Note: it can be made
pareve. Usually w/golden raisins for filling. Other fillings can be walnuts,
cinnamon, apricots, poppy seeds, marzipan, raspberries, chocolate chips....
or a mix. Think Pillsbury crescent rolls made like cinnamon rolls,
Some recipes but not period to my knowledge
There is also Butter horns
Butter Horns Recipe
1 package dry yeast
1/4 cup warm water
1 cup butter
1/2 cup sugar
1 tablespoon lemon juice
little lemon rind
1 teaspoon salt
4 cups flour
Dissolve yeast in warm water, let stand for 5 minutes. Cream together butter
and sugar, add eggs. Combine all ingredients, except flour. Blend well.
Gradually add flour. Knead until smooth and elastic. Cover and let rise.
Knead down once and let rise again. Roll 1/4 inch thick and spread with
butter or other fillings. Cut in wedge shapes and roll up. Place for about
15 minutes at 400o. (You may fill this with a mixture of 2 cups nuts, cut
fine, 1/4 cup sugar and 1/4 cup of honey.) About 40 rolls.
*Cornecelli* means little horns. Note spelling.
According to some cookbooks "rugelach" also means little horns.
Are you talking about a crescent shaped cookie?
Corneseli is not in the OED nor can I find it
in EEBO-TCP. Nor can it be located in Google Books.
Ditto Oxford Companion to Italian Food.
Elise Fleming wrote:
> Greetings! I'm developing a class on banquetting items and trying to
> locate recipes for the various items that were specified in banquets.
> found most of the recipes but am stumped on "corneseli". When I "google"
> the word, I find my own article! And, I can't seem to find which list of
> banquetting items the term appeared in! Does anyone know of a source for
> recipe even up to the late-1600s?
> Alys Katharine
Sca-cooks mailing list
Sca-cooks at lists.ansteorra.org
More information about the Sca-cooks