Double-Cooked Fritters

Thanks to the great generosity of a wonderful friend, I now own a 1912 copy of Katharina Prato’s Süddeutsche Küche ans have already discovered some fascinating parallels in it. However, today being an eventful day, I will make do with another recipe from the Kuenstlichs und Fuertrefflichs Kochbuch for now:

47 Schar küchlein

Take flour and eggs and prepare a batter as thick as streublein batter. As often as you wish to have one, take an eggshell full of milk and always as much milk as there is of egg, and otherwise prepare it like streublein dough. When it is made, take a flat pan and put in fat to cover the bottom. Do not let it get too hot. Put in the dough like an ayer platz and put a lid (schart) above the pan. Stack glowing coals on them and do not let it be too hot below, thus it becomes nicely thick. Stir (loosen) it so it does not stick, then take it out. Put it on a plate and cut it into pieces like rolled fritters (gewolne kuechlein), lay those in a pan and fry them like other fritters.

This is another variation on the theme of frying eggs, milk and flour. This time, you first prepare a thick pancake that is made fluffy by applaying heat from above. This cake is then sliced (on the assumption that gewolne küchlein is broadly the same thing as angestrichens in other sources and thus also cut into strips) and fried in fat. I am fairly sure this is not an unattractive dish, but personally I see it much more as a technical challenge. Working with top heat is something I still need to get used to.

The short Kuenstlichs und Fuertrefflichs Kochbuch was first printed in Augsburg in 1559 and reprinted in Nuremberg in 1560 and subsequently. Despite its brevity, it is interesting especially as it contains many recipes for küchlein, baked or deep-fried confections, that apparently played a significant role in displaying status. We do not know who the famous cook referenced in the title may have been or if he ever existed.

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