[Sca-cooks] Jelly Donuts in 15th c. Germany

[Johnna Holloway]

Ok the phrase gefüllte Krapfen turns up in Trude Ehlert's edition of  Küchenmeisterei: Edition, Übersetzung und Kommentar zweier Kochbuch
where it says

Ebenso, mit demselben Teig mach Äpfel und Krapfen oder gefüllte Krapfen mit gebratenen Äpfeln oder Birnen oder Kalbshirn oder mit Gehacktem von kleinen Waldvöglein, abgeschmeckt mit Gewürz und Salz. xxiiij <III 24> Ebenso, aus …

This is page 91. You should be able to see it on Google Books.

Johnnae

Why am I remembering some sort of article about Parsifal eating jelly doughnuts?
On Dec 9, 2013, at 1:51 PM, David Friedman wrote:

> A recent discussion on Facebook was set off by a web page that claims to find the origin of /Sufganiyah /in a jelly doughnut recipe called "Gefüllte Krapfen" in a cookbook called /Kuchenmeisterei /published in Nurnberg in 1485:
> 
> http://leitesculinaria.com/60405/writings-histotry-of-sufganiyah.html#comments
> 
> There is a facsimile of a cookbook called /Kuchmaistrey/ , published in Nurnberg in 1490, webbed at:
> 
> http://diglib.hab.de/wdb.php?dir=inkunabeln%2F276-quod-2
> 
> The facsimile has an alphabetical index at the beginning in which I cannot find "Gefüllte Krapfen." There is a section labeled "Krapfen" and I can't find it there either. On the other hand, I'm far from fluent in German, let alone 15th c. German in gothic print, so might easily be missing something.
> 
> Does anyone know of a webbed searchable text of the book in question? A translation? Would anyone on this list whose German is better than mine like to go searching for jelly doughnuts?
> 
> -- 
> David Friedman