Ingredients
4 stale, hard [kaiser-type] rolls
1 egg
1/4 liter milk (1 cup plus 1 tbsp)
1 grated peel of 1 lemon
20 g sugar (1 1/2 tbsp)
1 package vanilla sugar*
1 cup plain breadcrumbs
1 1/2 tbsp water
3 tbsp sugar
1 tsp cinnamon
Directions
Shape the rolls into dumplings by rubbing the crust of
all sides. Put these dumplings into a mixture of egg
yolk, milk, lemon peel, and sugar.
Once they have absorbed the liquid all the way
through, gently squeeze out excess liquid by hand.
Whisk the egg white and water, and dip the dumplings
in this mixture, and then roll them in breadcrumbs.
Deep fry in fat until golden brown, then roll in a
mixture of sugar and cinnamon.
Serves 4.
[*Note: I would probably use 2 tsp of vanilla sugar.
K.B.]
From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and
Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten.
1976. (Translation/Conversion: Karin Brewer) Posted
by: Karin Brewer, Cooking Echo, 9/92
Servings: 4 servings
Kartaeuserkloesse (Carthusian Dumplings) Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
It is possible to read the history of written recipes way back into ancient history, certainly as far as pharonic Egypt, and potentially, even further back. Having said that, these, early records were just basic pictorial recipes for preparing meals.
In fact, the oldest recipe found, according to historians is a collection of stone tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `wonderful`. Later on, in The time of the roman empire 25BC a man called Apicius compiled some scripts detailing recipes prepared by wealthy roman citizens. He tells us how the roman meals were divided into hors d`oeuvres, main course and dessert, a very modern way of dining. Aspicius also informs us how the early Romans were skilled in the use of many different herbs, including a few that will be familiar to modern cooks such as thyme, fennel and asafoetida. Later, in the fifteenth century, knights returning from the crusades brought us a variety of foods and spices from the Middle-East, including spices like rosemary and coriander. These new culinary innovations caused a torrent in publications on food, the majority of which are kept safe in private libraries. For the decades that followed, the rich families of Europe competed to lay on the most extravagent meals, and as a result the best chefs and their recipe collections were greatly in demand. Notwithstanding that, it wasn`t until the nineteenth century that fine cookery and cookery books reached a high level of popularity. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted much of their lives to assembling, verifying, and publishing popular recipes of the day. By the time we get to the 1900s, recipe books were highly popular as a result of increased literacy, people having increased leisure time and having more money. |
We hope you enjoy this Kartaeuserkloesse (Carthusian Dumplings) recipe.
