Fried Star Pastries

My apologies, I am too exhausted for a proper post today. Here is a sweet little recipe from the Innsbruck MS:

112 If you would make fried stars, prepare dough sheets as for hasen orlein and cut stars from them. Always put two on top of each other and fill them. That is also good. Fry them like other fritters, but these are better etc.

We knew this was a common conceit in the sixteenth century, but it was already a thing in the fifteenth.

The Innsbrucker Rezeptbuch is a manuscript recipe collection from a South German/Austrian context. It dates to the mid-fifteenth century and survives as part of a set of medical and culinary texts bound together. The editor Doris Aichholzer published it together with two related manuscripts and drew attention to the less elaborate, more practical recipes. The manuscript is of unknown provenance, but has been owned by the Habsburg emperors since at least the early sixteenth century. It is now held at the Nationalbibliothek in Vienna. An edition, German translation and commentary can be found in Doris Aichholzer: Wildu machen ayn guet essen… Drei mittelhochdeutsche Kochbücher, Peter Lang Verlag Berne et al. 1999

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