[Sca-cooks] question about recipes

[V O]

Would the 1st recipe be funnel cake?  And would the second one possibly be a 
recipe that could be translated to be springerle?  I know it says lebkuchen, but 
with all of the stuff about dipping the mold into rosewater, letting them sit 
overnight.  To me it sound like springerle, describing molding the 
caakes/cookies and letting them dry over night.  The process of cooking is very 
interesting, I may just have to try this with some of my molds next time.
 
from 
Das Kuchbuch der Sabrina Welserin (1553)  
 
Thanks,
Mirianna
 
 
 
 
99 To bake white Lautensternchen 

Take flour and pour cold water thereon and salt and make the dough thick and 
thin it with pure egg whites, until it becomes thin enough. After that take a 
small Strauben funnel, which should have a very small hole, and take a small 
pan, and it should run through so that it looks like Lautensternchen[14]and fry 
them therein. 



 
163 To make Nürnberger Lebkuchen 

Take one quart of honey, put it into a large pan, skim it well and let it boil a 
good while. Put one and a half pounds of sugar into it and stir it continually 
with a wooden spatula and let it cook for a while, as long as one cooks an egg, 
pour it hot into a quarter pound of flour, stir it around slowly and put the 
described spices in the dough, stir it around slowly and not too long; take one 
and a half ounces of cinnamon sticks, one and a half ounces of nutmeg, three 
fourths of an ounce of cloves, three ounces of ginger, a pinch of mace, and chop 
or grind each one separately so that they are not too small, the cinnamon 
sticks, especially, should be coarsely ground. And when you have put the spices 
in the dough, then let the dough set for as long as one needs to hard boil eggs. 
Dip the hands in flour and take a small heap of dough, make balls out of it, 
weigh them so that one is as heavy as the others, roll them out with a rolling 
pin, and spread them out smoothly by hand, the smoother the prettier. After that 
dip the mold in rose water and open it up. Take four ounces of dough for one 
Lebkuchen. Be careful and get no flour in the molds or else they will be no 
good, but on the board you can put flour so that they do not stick to it. Let 
them set overnight. And when you take them to the baker, then see to it that you 
have another board that is thoroughly sprinkled with flour, so that it is very 
thickly covered. Put the board with its covering of flour into the oven so that 
the board is completely heated, the hotter the better. Take it out afterwards 
and lay the Lebkuchen on top, so that none touches the other, put them in the 
oven, let them bake and look after them frequently. At first they will become 
soft as fat. If you take hold of them you can feel it well. And when they become 
entirely dry, then take them out and turn the board around, so that the front 
part goes into the back of the oven. Let it remain a short while, then take it 
out. Take a small broom, brush the flour cleanly away from the underside of the 
Lebkuchen and lay the Lebkuchen, in the mean time, on the other board, until you 
have brushed off the Lebkuchen, one after the other, so that there is no more 
flour on the bottoms. Afterwards sweep the flour very cleanly from off the 
board. Lay the Lebkuchen on top of it again, so that the bottom is turned to the 
top. Take a bath sponge, dip it in rose water, squeeze it out again, wash the 
flour from the bottoms of the Lebkuchen. Be careful that you do not leave any 
water on the board, then they would stick to it. Afterwards put the board with 
the Lebkuchen again in the oven, until the bottoms rise nicely and become hard, 
then take the board out again. See to it that two or three [people] are by the 
board, who can quickly turn the Lebkuchen over, or else they will stick. 
Afterwards take rose water and wash them on top with it as you have done on the 
underside. Put them in the oven again, let them become dry, carry them home and 
move them around on the board, so that they do not stick. And when they have 
completely cooled, then lay them eight or ten, one upon the other, wrap them in 
paper and store them in a dry place, see that no draft comes therein, then they 
remain crisp.