[Sca-cooks] Lent is coming!
Phil Troy / G. Tacitus Adamantius
adamantius1 at verizon.net
Sun Feb 19 04:23:46 PST 2012
On 02/19/2012 03:05 AM, Sharon Palmer wrote:
>> Do you have a period pretzel recipe?
>> I ask because there's an Italian recipe that I think is either
>> pretzels or bagels, both of which are boiled and then baked, and a
>> comparison with a period pretzel recipe might help me figure out
>> which it is.
> Rumpolt has recipes that might be pretzels.. or at least pretzel
> shaped. And pretzel soup.
> Gebackens 55. Take a fair flour/ pure egg yolks/ and a little wine/
> sugar and anise/ make a dough with it/ roll it nicely long and round
> with clean hands/ and make little pretzels (Bretzel) from it/ shove in
> a warm oven and bake/ that you do not burn it/ but until nicely dry/
> like this they also become tender and good. You might also take
> cinnamon with it or not. And one calls them Precedella.
> Gebackens 57. Take sugar and rosewater/ let it boil well/ that does
> not become too thick/ stir grated almonds with the boiled sugar/ and
> make well thick from the fire/ and when you will take it full ways/
> then take fair white ground sugar a spoon full or three/ and sprinkle
> it on the almonds/ take roll them with the hand nicely long/ and
> sprinkle with white sugar under and over/ that it doesn't stick to the
> hands/ and when you have rolled it out long/ then make small pretzels
> (Bretzel) from it/ shove them in a warm oven/ and bake them nicely
> long (slow?)/ like this it will be nicely white. And one calls it
> precedella made from almonds.
> Suppen 23. Take pretzels/ and soften them in salt water/ put them on a
> dish/ and sprinkle them with black raisins and ginger/ baste with hot
> butter/ like this it is also good. Or sprinkle it with Parmesan
> cheese/ and pour hot butter over it.
I'd describe the first two as some kind of jumble variant, although
neither is boiled, as far as I can tell.
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