[Sca-cooks] Kochbuch der Maria Stenglerin (Augsburg 1554)

Johnna Holloway johnnae at mac.com
Wed Jun 30 16:31:57 PDT 2010

We should thank and remember Thomas since it was his note that
brought it to my attention so I could broadcast it about.

I haven't had time to really check it out except to make sure the link  
I have an article due tomorrow... type, type, type....


On Jun 30, 2010, at 6:29 PM, wheezul at canby.com wrote:

> Oh squee Johnnae!
> Although it's not a facsimile, it is wonderful. First read through I
> discovered both the word waffel and Waffel Eisen (page 27)which  
> relates
> back to an earlier post about oblaten.  So those words were clearly  
> used
> in Germany and it does looks like the transcription is faithful to the
> common variant spellings from the 16th century.  The waffles made  
> from a
> dozen eggs, a half a mas of sweet milk, clarified butter, flour and  
> yeast
> (leavening).  They are allowed to rise and then are cooked on the  
> waffle
> iron.  Nom.  (Anyone remember the waffle wiffer?  That would be me...)
> A recipe for rose honey looks intriguing.  And I like the apothocary
> section at the end from pages 33 - 40 with various flavored waters and
> sugars.
> I thank the wonder reference woman once again :)
> Katherine
>> I've had a note from Thomas Gloning that he has a new
>> German cookbook available as a .pdf on his website.
>> It's a 19th century reprint of a cookbook (or cookery mss.) dated  
>> 1554.
>> Das Kochbuch der Maria Stenglerin (Augsburg 1554) (PDF).
>> http://www.uni-giessen.de/gloning/tx/stenglerin-kochbuch-1554.pdf
>> Johnnae

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