Küchel

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

• 250g cottage cheese, sieved
• 50g cream cheese
• 8 egg yolks
• enough flour to make a soft dough

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