[Sca-cooks] Lent is coming!

[Phil Troy / G. Tacitus Adamantius]

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.
>>
>> David/Cariadoc
>
> 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.

Adamantius