[Sca-cooks] Cookie Cutters

[wheezul at canby.com]

I'm so glad someone asked this question because I worked on translating an
intriguing recipe that *may* have a mention to an iron cutter.  I'm also
wondering if this could be an early form of banket or a variant.  I'd love
to hear what you think.  At any rate they sound delicious...

This is from Phillipine Welser's cookbook.  The variant spellings were a
real challenge for non-native me, but I think I have mostly captured the
sense.

die hiepsen stritzala
zu bachen von mandel

nim ain fier dung mandel machst du by 12
stritzla las yber nach jm frischen waser ligen
dar nach schelsch vnd reybs wie zu aim martza ban
dau nit gar so vil zucker dar al als des mandels
is vnd reyb mit rose waser ab aufs driknes
dar nach mach schrytzala als lang du wilt mach
dar nach ain dayglin nim dar zu ain guotts mel
das besten vnd dau zucker ain rosen waser
vnd ain wenig ain frisch erlasen schmeltzlin
dar ein vnd mach ain dayglin dar auß vnd
walagla bledlas aufs aler dinest vnd schlag
die obgemeltten stritzala dar ein vnd netz ain
wenig mit aim rosen waser am ayrt da du
den dayg dar von schneytz vnd walglaß din
so is es recht dar nach so nim ain eysalin vnd
zwicks aufs schenst wie du wilt dar nach nim
das bladt aus der dortten pfanen vnd yber
ses mit zucker vnnd leg die strytszlin dar auf
vnnd bachs gech her ab vnd gib jm vnden
wenig glaudt vnd oben gar fyl danst nit
zu fil nemen las also vn geforlich ain fierdel
stundt bachen dar nach sych dar zu wans
oben aufkloben sendt so sentz recht wo [so]
dencks [decks] wider zu

Lovely Strizel
to bake from almonds

take a vierdung (a measure – quartlike?) of almonds [to] make by it 12
strizels let them lay overnight in fresh water
then peel them and grate [grind] as for a marzipan
put not quite so much sugar as there almonds
are and rub [grind] up with rosewater until dry
then make tubes as long as you want to make
then a dough take for it a good flour
the best and put sugar a rose water
and a bit of freshly made schmaltz
therein and make a dough there out of it and
roll sheets of all thinnest and cover
the prepared strizel therein and moisten
a bit with rosewater on the edges there you
from the dough cut and roll thin
so it is correct then so take an iron form and
pinch off nicely as you want then take
the plate out of the tart pan and over
set it with sugar, and lay the strizel there on
and bake up here tawny and give to it under
little coal and over quite a bit you can not
too much take let thus approximately a quarter
hour bake then look thereto when
the top does stick together  so it is right so [or?]
cover it back up

Some definitions from “Zur Sprache in Kochbüchern des späten Mittelalters
und der frühen Neuzeit – ein fachkundliches Wörterbuch”:

Eisen(lein) – aus Eisen geschmiedetes Gerät für die Küche, auch oft
prächtig geschnittene Waffeleisen
[a wrought iron implement for the kitchen, also often a finely engraved
waffleiron]

Strizel – Stollen, oft auch Butter-o. Hefenzopf, bisweilen als Ostergebäck.
[Stollen [lit. tunnels] often of butter or yeast braids, sometimes as an
Easter pastry]

Katherine