[Sca-cooks] "Mushroom" recipe from Eberhard

[Volker Bach]

Incidentally - hard-boiled eggs is wrong, it should be more like scrambled. There are a few corrections Ihave to make to this translation when i find the time.

Cheers

Giano 

--- Daniel Myers <dmyers at medievalcookery.com> schrieb am Mi, 8.12.2010:

> Von: Daniel Myers <dmyers at medievalcookery.com>
> Betreff: [Sca-cooks] "Mushroom" recipe from Eberhard
> An: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
> Datum: Mittwoch, 8. Dezember, 2010 19:21 Uhr
> 
> 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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