Sarah Van Der Goes: wikified

2007-07-16T14:14:22Z

wikified

← Older revision		Revision as of 00:14, 17 July 2007
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	59. Take sugar/ that is ground and nicely white/ also the white from a fresh egg/		59. Take [[sugar]]/ that is ground and nicely white/ also the white from a fresh [[egg]]/
	grind in a mortar/ take a drop or four of rose water in it/ and coriander/ and when		grind in a mortar/ take a drop or four of [[rose water]] in it/ and [[coriander]]/ and when
	you have stirred it together/ then take a wafer/ and lay on a clean paper/ do the		you have stirred it together/ then take a [[wafer]]/ and lay on a clean paper/ do the
	dough on it with a ~~wooden~~ spoon on the wafer/ and make a finger long/ shove it		[[dough]] on it with a [[wood]]en [[spoon]] on the wafer/ and make a finger long/ shove it
	quickly in a warm oven/ so that it nicely rises/ and when it is cold/ then it is		quickly in a warm [[oven]]/ so that it nicely rises/ and when it is cold/ then it is
	crispy/ that it melts in the mouth. And one calls it sugar biscuit. And if you		crispy/ that it melts in the mouth. And one calls it sugar [[biscuit]]. And if you
	will have it brown/ then take ground cinnamon with it. You can also make such a		will have it brown/ then take ground [[cinnamon]] with it. You can also make such a
	biscuit from clean egg yolks/ so it is soft as the white of eggs/ particularly if		biscuit from clean egg yolks/ so it is soft as the white of eggs/ particularly if
	you grind the finest white sugar.		you grind the finest white sugar.

Ladyadele at 00:50, 16 July 2007

2007-07-16T00:50:48Z

New page

==Original Source==
59. Nimm Zucker/ der gestossen und fein weiß ist/ auch das weiß von einem frischen Ei/
stoß in einem Mörsel/ nimb ein tropfen oder vier Rosenwasser darunter/ und Coriander/
und wenn du es hast darunter gerüret/ so nimb ein Oblat/ und legs auf ein saubers
Papier/ thu den Teig herauß mit einem höltzern Löffel auf das Oblat/ und machs eins
Fingers lang/ scheub es flugs in einen warmen Ofen/ so wirt es fein auflaufen/ und
wenns kalt wirt/ so ist es also mürb/ daß einem im Maul zergehet. Und man nennet es
von lauter Zucker Piscoten. Und wenn du sie wilt braun haben/ so nimb gestossenen
Zimmet darunter. Du kann auch wohl sollche Piscoten machen von
lauter Eierdottern/ so seind sie auch gut und mürb. Und wenn du es wilt viel braun
machen/ so weich es in das weiß von Eiern/ sonderlich wenn du es stössest mit
schönem weissen Zucker.

59. Take sugar/ that is ground and nicely white/ also the white from a fresh egg/
grind in a mortar/ take a drop or four of rose water in it/ and coriander/ and when
you have stirred it together/ then take a wafer/ and lay on a clean paper/ do the
dough on it with a wooden spoon on the wafer/ and make a finger long/ shove it
quickly in a warm oven/ so that it nicely rises/ and when it is cold/ then it is
crispy/ that it melts in the mouth. And one calls it sugar biscuit. And if you
will have it brown/ then take ground cinnamon with it. You can also make such a
biscuit from clean egg yolks/ so it is soft as the white of eggs/ particularly if
you grind the finest white sugar.

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

==See Also==
[[Peerless Kitchen]]
[[category:recipes]] [[category:From the Peerless Kitchen]]

Zucker Piscoten - Revision history

Sarah Van Der Goes: wikified

Ladyadele at 00:50, 16 July 2007