Precedella

Source Material

55. Nimm ein schönes Mehl/ lauter Eierdotter/ und ein wenig Wein/ Zucker und Aniß/ mach ein Teig damit an/ walg jn fein länglicht und rundt mit saubern Händen/ und mach kleine Bretzel darauß/ scheubs in ein warmen Ofen/ und backs/ daß du es nit verbrennest/ sondern fein außtrucknet/ so werden sie auch mürb und gut. Du magst auch Zimmet darunter nemmen oder nicht. Und man nennet es Precedella.

55. Take a fair flour/ clean egg yolks/ and a little wine/ sugar and anise/ make a dough with it/ roll it nicely long and round with clean hands/ and make little pretzels from it/ shove in a warm oven and bake/ that you do not burn it/ but until nicely dry/ like this they will be also crispy and good. You might also take cinnamon with it or not. And one calls them Precedella.

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

Redaction

Ingredients

• 5 egg yolks
• 3/4c. sugar
• 1/4c. sweet white wine
• 1/2tsp. ground fennel seed or aniseed
• 1/2tsp. ground cinnamon
• 1/4tsp. salt
• 2c. flour

Method

Preheat oven to 180C (350F). Beat the egg yolks and sugar together until thick and pale, and then beat in the wine. Stir in all the dry ingredients. The dough will be fairly sticky. Roll the dough into "snakes" a little less than a centimetre wide and curl them into pretzel shapes. Place on silicone paper or well-greased baking sheets and bake 10-15 minutes or until slightly browned.

Notes

See also: Peerless Kitchen