[Sca-cooks] "Mushroom" recipe from Eberhard

[wheezul at canby.com]

I seem to recall that there is another such "Christmas Mushroom" recipe in
one of Trude Ehlert's books.  When I read it I really puzzled over it.  I
didn't come up with knots from my interpretation, but I will go back and
read it again in light of this translation.  What I thought they were
doing is dipping a spear head (also a knebel) into a dough and frying it
to get the shape of a morel.  I could, however, be completely lost in
space :)  But certainly I got the sense that they were making a fake
mushroom form from a batter and frying them, cutting off the form and then
stuffing them and coating them in a fairly thin batter, frying lightly and
then finally baking them .  (A strauben is a funnel cake so it implies to
me a pancake batter consistency).

I guess knots make sense in this case because of the modifier 'zwen' or
two.  I don't know how that would work with my spearhead theory.

Katherine

>
> 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
>
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org
>