[Sca-cooks] Sca-cooks Digest, Vol 70, Issue 25

Cat . tgrcat2001 at yahoo.com
Fri Feb 17 16:18:57 PST 2012


   6. Re: Cookie Cutters (Robin Carroll-Mann)
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>I suspect that was my translation of Rumpolt.  I meant to post but today was... yea... 
>In Service
>Gwen Cat
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>46. Nimb ein Teig/ darauß du Turten machst/ treib jhn fein du:enn auß/ 
>vnd schneidt ein Adler oder ein Hertz darauß/ bestreichs mit Rosenwasser/ 
>vnd bestra:ew es mit gestossenen weissem Zucker/ scheubs in Ofen/ vnd 
>backs/ vnnd bleib darbey/ biß geba:eckt/ denn es verbrennt 
>sich bald/ gibs kalt auff ein 
>Tisch/ etc. 
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>46. Take a dough/ of a type you make Turten from/ roll it out nice and thin/ and cut an eagle or a heart out/ brush it with rosewater/ and sprinkle it with crushed white sugar/ push into the oven/ and bake it/ and stay with it/ till it is baked/ because it burns quickly/ give it cold to the table/  
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>Message: 6
>Date: Fri, 17 Feb 2012 15:52:37 -0500
>From: Robin Carroll-Mann <rcarrollmann at gmail.com>
>To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
>Subject: Re: [Sca-cooks] Cookie Cutters
>Message-ID:
>    <CA+tVTMJ=G9GpsU_25x2+j1VqXvOOMUZLnrPjXyxNp0DKMDYM2g at mail.gmail.com>
>Content-Type: text/plain; charset=UTF-8
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>Some years ago, I did a German feast for a coronation.  One of the
>recipes was for a kind of cookie.  It was essentially pie dough cut
>into shapes and sprinkled with sugar, then baked.  I remember the
>recipe specifying that the cakes could be cut like eagles or hearts or
>whatever one pleased.  I don't think the "how" of cutting the shapes
>was mentioned in the recipe; I used modern cookie cutters, for
>convenience.
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>No clue as to the source, except that it was pre-1600, German, and had
>been translated into English.
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>Brighid ni Chiarain
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