Küchel

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Original Source

70. Eierdotter darunter/ rür es wohl durcheinander/ mach Küchel darauß/ nimb Papier/ und bestreichs mit Butter/ und leg die Küchel darauf nebeneinander/ scheubs in einen warmen Ofen/ so wirt es fein auflaufen/ wirt innwendig fein hol wie ein Schwam/ richt es in ein Schüssel an/ begeuß mit frischer Butter/ und besträw es mit weissem Zucker/ gibs warm oder kalt auf ein Tisch/ beschneidts fein rundt und dünn/ legs auf eine Schüssel/ bespreng es mit Rosenwasser/ und besträw es mit weissem Zucker/ so ists gut und wohl geschmack.


70. Take a fresh cheese/ that was made over night/ do fair white flour and egg yolks with it/ stir it well through each other/ make Küchel from it/ take paper/ and spread with butter/ and lay the küchel on it next to each other/ shove in a warm oven/ so it will nicely rise/ the inside will get nicely hollow like a Schwam/ serve in a dish/ and baste with fresh butter/ and sprinkle them with white sugar/ give warm or cold on a table/ cut nicely round and thin/ lay on a dish/ sprinkle with rose water/ and sprinkle with white sugar/ like this is it good and well tasting.

Max Rumpolt, Ein new Kuchbuch, 1581, Translated by Ranvaig (Sharon Palmer)

Redaction

Ingredients

Method

Preheat oven to 200C (400F). Combine the wet ingredients and add enough flour to make a very soft dough. Drop the by spoonfuls onto a baking sheet either buttered or covered with baking paper. Bake until risen and golden brown-- about 15 minutes. Baste with butter or rosewater and sprinkle with sugar before serving.

See Also

Peerless Kitchen