[Sca-cooks] apple fritters at Pennsic

Susanne Mayer susanne.mayer5 at chello.at
Fri Sep 17 08:21:27 PDT 2010

UH OH, Krapfen,.....

Unfortunately Krapfen and all the various spelling of same does mean all of 
what you and Stefan mentioned,....

rolled out and filled dough, fruit (mostly pear and Apple) between pieces of 
(white) bread and then pulled through a batter, Batter with something (fruit 
chunks, dried orange peel,...) Batter alone, .....

BUT the main thing in common all is FRIED SWIMMING  in Lard, oil or rendered 
butter fat

I have not found an omlette or crepe in the german cookbooks I have yet, and 
the main difference would be the crepes/omlett type of things is not fried 
swimming in fat but normaly just with a little fat.

I will have to go through my stuff to find examples, that will take some 
while. I kow we made something like arme Ritter/french toast with apple 
inside from the book of Doris Aichholzer Wildu machen ayn guet essen

I would say fritters are a good translation for Krapfen.


Katherine wrote:
> Interesting.
> I have been translating 'krapfen' the apparent German variant as 'fritter'
> while I think the meaning *might* closer to 'crepe/crisp' in period.  For
> a while now it has been bugging me because it is pretty clear that often
> the recipes for krapfen are more like cuskenoles (oh noes!), ravioli or
> fried/baked pies with rolled out dough than either of the two things
> Stefan suggests above.
> Another project - investigate the types of krapfen and continue to try to
> figure out the nuance of the word that makes them related to the 16th
> century mind and perhaps find a better translation word.  Quick, somebody
> hand me an apple fritter to give me some brain power!  Donut power
> activate :)
> Hungrily,
> Katherine

More information about the Sca-cooks mailing list