jillwheezul (jillwheezul) wrote,

Yeast harvest and a yeasted raisin fritter 1560

I guess I am on a roll with this new cookbook.  Here's a new to me procedure to harvest yeast to use in yeast cakes.  I imagine that the rinsing process would remove the taste of barm and wine slurry to get a more delicate yeast flavor.  And though the recipe doesn't specify this, these types of fritters are often coated with sugar/cinnamon, which would be nice for the raisin fritters.

The ingredient "weinber" can mean both grape or raisin.  There isn't a clue here which one is meant as there sometimes is, but I like the idea of raisins.

Again from the Nuremberg 1560 cookbook, Ein sehr Künstliches und fürtrefflichs Kochbuch von allerley Speysen, Auch wie man Latwergen und Zucker einmachen sol, und sonst von andern guten heimlichen Künsten : Einem jeden im Hauß sehr notwendig und nützlich zugebrauchen here: http://reader.digitale-sammlungen.de/de/fs1/object/display/bsb10187731_00048.html

Little yeast cakes with grapes (raisins)
Take beer yeast (barm) / and a half seidlin
wine yeast (wine slurry) / in a pot / that a mas
will go into / pour in lukewarm water
to full / stir well with a spoon
together / let it stand one night / then
strain the water from it in the morning / pour
some warm water on it / stir again
all together / with a cook spoon /
let it stand for one hour or two / strain the
water from it / so that the yeast stays
at the bottom of the pot / take warm water / salt
as a light water-based soup / take the yeast /
that is in the bottom of the pot / with a spoon
the white therefrom / that the yeast
will be nice / put it in a salted water /
you must have four spoons full.  The saltes
water should also be boiled / let it
cool / so that it is lukewarm / put the yeast
in it  / Take a bowl that is not to small /
put wheat flour in it / then stir the
yeast and the water together / strain
it through a little sieve into the
flour / stir it with a spoon all together /
Make the dough not too thin / it
should be thick / like a rolled out little
cake .  Thus one works it / pound
it well / so there are no lumps inside / lay then
a spoon over above the bowl / cover with
a cloth over it / sit it on the oven / and give
warm heat / let it sit / so that
the dough rises / Take it next /
beat it again / put grapes (raisins) therein /
mix it well together / so that
the grapes (raisins) are mixed together /
do not pound it again / put it back on
the oven / cover over with the cloth
and spoon again / let it rise a
while / make some fat hot /
put warm watter in the pot / Take
the dough from the bowl / in a half
egg's breadth / pat out the piece with
fingers / make it above like a pancake /
lay it in the hot fat / turn
over with a spoon / it should not
be brown / but rather white.  So when you
want to lay them down / you must make your
hand wet in the water / otherwise the dough
will stick to the hands / Thus you may make good
little yeast cakes.
Tags: 16th century german, cooking, gebachens, yeast

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