[Sca-cooks] Trdelnik query

Johnna Holloway johnnae at mac.com
Sun May 27 09:19:32 PDT 2012

Great post. The Rumpolt translation is so great. I think we have discussed in the past that he was perhaps 
Transylvanian so maybe this recipe reflects that background too. 

I was speaking about any early recipe labeled Trdelnik which I am unsure that we can locate. Something to look for sometime.

Hagger has engravings of the rollers.

If you use google images and search under Spiesskuchen, you get pancakes and baumkuchens which are batter cakes.
Searching under Trdelnik in images is interesting. 

Race has started so time to go.

On May 27, 2012, at 11:51 AM, Sharon Palmer wrote:

>> 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

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