Difference between revisions of "Zucker Piscoten"

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59. Take sugar/ that is ground and nicely white/ also the white from a fresh egg/
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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
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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
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[[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
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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
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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.

Latest revision as of 00:14, 17 July 2007

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