[Sca-cooks] Period raisin bread?

[Sharon Palmer]

>Not bread,. strictlyspeaking, but Marx Rumpoldt 
>has a recipe for a yeast cake that includes 
>raisins. It's probably what we'd call a bread 
>these days. He advises the reader that the 
>dpough can be baked in the shape of a cookpot 
>(you bake it in a clay pot and break it 
>afterwards). There's also  a recipe for raisin 
>fritters.
>
>I have a transcription lying around somewhere, 
>but I think it's also in the online Rumpoldt.

A few raisin recipes from Rumpolt.  I'm not sure 
if these are the ones you were thinking of, none 
of them seem that much like raisin bread, except 
perhaps 20, which is roasted on a spit, not baked.

Zugemüß  50. Take eggs/ and beat them well/ and 
beat well together/ grate a weck bread under it/ 
and small black raisins/ and big onions/ that are 
washed clean/ make sweet/ and pour a little good 
sweet cream under it/ and a little salt/  take a 
pan and butter in it/ make hot/ and pour the eggs 
in it.
When you have put all things together/ stir in 
the pan/ until it becomes hard/ that it does not 
burn/ take a hot mortar/ and put a little butter 
in it/ then put the egg dish in the mortar/ put 
an iron cover and coals on it/ and the mortar 
over hot ashes?/ and let it then bake/ turn the 
mortar over/ and pour in the dish/ so it comes 
out whole.  And might over or under put an almond 
gescharb sauce or sugar crystals/ like this it is 
good and well tasting.  This one makes a mortar 
cake/ that is delicate and good.

Gebackens 1. Take milk and butter in a pan/ and 
let simmer/ stir beautiful white flour into it/ 
that it becomes well thickened/ keep against the 
fire and coals/ that it becomes nicely dry/ take 
Eggs/ lay them in warm water/ put the dough into 
a clean crock/ and crack an egg one after another 
in it/ stir well with clean hands/ put not make 
it too thick/ or too thin. And such a dough you 
need for Sprützen pastry/ and for Strauben/ 
particularly if you take a pot/ make a hole 
through it and push the dough through into hot 
butter. You can also use it for Strützel pastry/ 
and to the large brown pastry/ when you take 
small black raisins among them.

Gebackens 9. Take grated almonds/ make it up with 
sugar/ rose water/ and with small black raisins/ 
make a dough thereto with warm water/ and little 
butter/ drive it out with a Roller/ wrap the 
almonds into it/ and cut with a wheel/ fry in hot 
butter/ that is not too hot/ give warm off to a 
table/ and sprinkle it with sugar. Note: I think 
it means an almond filling wrapped in a dough of 
flour and water.

Gebackens 12. Take curdled milk/ with eggs made 
up/ and is completely firm/ stir with sugar/ put 
small black raisins/ that are washed clean/ under 
it/ wrap in a dough/ like mentioned before/ how 
one makes a dough/ sprinkle it with sugar/ and 
give warm on a table.

Gebackens 20. Take warm milk and beat eggs with 
it/ make a dough with fair white flour/ take 
little beer yeast and butter to it/ let it stand 
a while behind the oven/ that it rises/ make it 
again into a ball/ and salt it a little/ then 
roll it out cleanly/ throw black raisins over it. 
Take a roller/ that is warm/ and rubbed with 
butter/ and lay it on the dough/ wrap the dough 
over/ and tie it together with a twine/ so it 
does not fall off/ lay to the fire and turn 
slowly/ like this will it roast cleanly. And when 
it becomes brown then take a brush/ and put it 
into hot butter/ and coat the cake with it/ like 
this it will be a beautiful brown. And when it is 
roasted/ so take it off the roller spit/ and put 
into both holes with a clean cloth/ that the heat 
remains/ let it remain like this/ until it is 
cool so give cold on a table/ like this it is 
tender and good. And one calls it Spiesskuchen.

Gebackens 41. Make a dough with milk/ eggs/ and 
beautiful white flour/ put a little beer year in 
it/ and make a good dough/ that is not completely 
stiff/ and do not over salt it/ set it to the 
warm/ that it nicely risen/ punch it down on a 
clean board/ and do little black raisins around 
it/ make strutzel from it/ throw it in hot 
butter/ and fry/ like this it will nicely puff 
up/ give cold or warm on a table/ sprinkle it 
with sugar/ like this it is a good pastry.

Ranvaig