[Sca-cooks] "Mushroom" recipe from Eberhard

[Amy Cooper]

It almost sounds like these are egg-stuffed "pastry", shaped to look
like mushrooms... I'm curious, and confused myself!

Ilsebet

On Wed, Dec 8, 2010 at 1:21 PM, Daniel Myers <dmyers at medievalcookery.com> wrote:
>
> Howdy,
>
> I came across the recipe below by chance thought the title sounded
> interesting, but I'm having trouble understanding what's going on here
> (maybe I'm just a bit slow today, or maybe something got lost in
> translation).  Are the knots really knots, or are the pretzels or some
> such?
>
> After re-reading it again (and again), I think it's using a knot (rope?)
> as a form for a fried shell, then filling the shell and baking it.
>
> Anyone here have any thoughts on it?
>
> Thanks,
>
> - Doc
>
> -=-=-
>
> This is an excerpt from Das Kochbuch des Meisters Eberhard
> (Germany, 15th century - Giano Balestriere, trans.)
>
> If you want to make mushrooms around Christmas. Take a batter made from
> white bread and a little flour and break eggs into it and tie two large
> knots and throw them into the batter and move them around in it and put
> them into lard that is not too hot. When they are baked a little, take
> them out again and cut it open across the middle of the knot and fill it
> with hard-boiled eggs and dip it into a mild batter, place it in lard
> and bake it, then put the mushrooms in there and let them bake.
>
> Wiltu machen morchen vmb weihennachtenn. So nym ein teick auß weissem
> brot vnd auß ein wenig melbs vnd schla eyer dar an vnd mach zwen knebel
> vnd wurff die in den teick vnd zeuch sie darInnen vmb vnd leg sie in ein
> schmalcz, das nit zu heyß sej, vnd wenn es ein wenig gepack, so nym es
> her wider auß vnd schneyd es dann mitten auff dem knebel auff von
> einander vnd full es dann mit ein geruntenn eyernn vnd zeuch es durch
> einen linden straubenn teick, leg es in ein schmalcz vnd laß es pachenn
> vnd secz die morchen dar ein vnd laß sie pachenn.
>
> http://www.medievalcookery.com/cgi/display.pl?ebe:12
>
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