[Sca-cooks] Trdelnik query

[Sharon Palmer]

>We're currently in Prague, which seems a very pleasant city to 
>visit. One of the local products, mainly for tourists, is a pastry 
>called "Trdelnik," which is claimed to be old. It's made by wrapping 
>dough around a wooden cylinder then "baking" it over coals, 
>continually turning the cylinder.
>
>Does anyone here know if it's period, and if there are any period 
>recipes? It's another way of producing pastry without an oven, in 
>addition to our two Islamic frying pan pastries, so might be useful 
>for Pennsic and similar contexts.
>
>David/Cariadoc

Could it be related to spit cake?  This recipe is from Rumpolt, but 
there are others.  I find it interesting that the dough is wrapped 
around a roller, not a spit.  It doesnt say what the roller is made 
of, but probably wood.  Walger is the same word used for the tool to 
roll out dough.

Gebackens 20. Take warm milk and beat eggs with it/ mix a dough with 
fair white flour/ take little beer yeast and butter to it/ let it 
stand a while behind the oven/ that it rises/ make it again into a 
ball/ and salt it a little/ then roll it out cleanly/ throw black 
raisins over it. Take a Walger (roller)/ that is warm/ and rubbed 
with butter/ and lay it on the dough/ wrap the dough over/ and tie it 
together with a twine/ so it does not fall off/ lay to the fire and 
turn slowly/ like this will it roast cleanly. And when it becomes 
brown then take a brush/ and put it into hot butter/ and coat the 
cake with it/ like this it will be a beautiful brown. And when it is 
roasted/ so take it off the roller spit/ and put into both holes with 
a clean cloth/ that the heat remains/ let it remain like this/ until 
it is cool so give cold on a table/ so it becomes tender and good. 
And one calls it Spiesskuchen (spit cake).

Ranvaig