Bent Fritters from Cgm 384 II

Another recipe for cheese fritters, these are ‘bent as horseshoes’ and served dry and crunchy.

63 Bent fritters (krapfen)

For bent fritters like horseshoes, you shall grate good cheese and take half as much flour and break eggs into it so that it can be rolled out better. Season it enough and roll it on a board so that it becomes like sausages. Then shape bent fritters like horseshoes. Those will turn out very good and are quite healthy, and you shall fry them in fat.

These are delicious, and since they also occur in the Inntalkochbuch, everything substantial that needs to be said about the recipe has already been said in that post. A modernised recipe can also be found in my Landsknecht Cookbook. Since it’s Halloween tonight, there is only a brief post and that is it. Enjoy them!

Bound together with medicinal, veterinary, and magical texts, the culinary recipes of Munich Cgm 384 were partly published in 1865 as “Ein alemannisches Büchlein von guter Speise“. The manuscript dates to the second half of the fifteenth century. My translation follows the edition by Trude Ehlert in Münchner Kochbuchhandschriften aus dem 15. Jahrhundert, Tupperware Deutschland, Frankfurt 1999, which includes the first section of recipes not published earlier.

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2 Responses to Bent Fritters from Cgm 384 II

  1. MaryAnne Bues Bartlett says:

    What’s the sauce with them?

    • carlton_bach says:

      It’s cherry sauce – tart cherries, honey, spices, bread to thicken. I have no evidence it was served with them, but it was fairly ubiquitous and the combination works. This is freshlöy made, but more likely you would find it reduced to a paste for storage and reconstituted as required.

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