A bit of bread baking technique from Anna Wecker

[jillwheezul]

I'm working late on my class for next week and reading through the recipe for rabbit pie.  She has earlier given a pastry crust recipe of flour, lard (schmaltz) water and salt in an earlier recipe.  Usually if a dark flour is desired, she so specifies.  In Rontzier's contemporary cookbook, he gives a rye crust recipe

Comments

[eleanor_deyeson]

We were in Northern Germany nearly 15 years ago, at a brew pub in Aurich, Ostfriesland, and they served us, with my hubby's bread, a small container of "Schmaltz" to spread and eat with the bread. It was bacon grease.

I remember Gerald tried it and liked it - he's pure German heritage. I thought it was weird.

Have you seen any way to distinguish between the fats from various animals in your cookbook research?

[jillwheezul]

It's been pretty interesting. One feeling that I have come away with from Anna's work is that the cook was expected to be flexible according to what was on hand

[femkederoas]

Mom (and Grandma, and on and on) ALWAYS had a little crock on the side of the stove. Whenever bacon or similar items were cooked, the grease was poured off into the crock. Which was then used for cooking or other things. To include bread, on rare occasions.

I should try to ask one of the older relatives what they called it in Dutch.

[jillwheezul]

I'd love to share stuff with you. I'm really considering An Tir West War this year. Will you be there?

[femkederoas]

You're my hero.

Kuchenmeysterey - Von Speisen

[nitesongofafish]

I got to your journal through a search for fish names in "Von Speisen," a book from 1531 based on the 1485 "Kuchenmeysterey." I am translating "Von Speisen." Has it been done already? I could use some pointers.

[jillwheezul]

Hi