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
Transcribed cooking instructions as an idea can be tracked way back into antiquity, certainly as far into history as early Egypt, and maybe further still. In practice though, generally, these ancient cookbooks were just very basic hieroglyphic or cunieform recipes for preparing meals.
Fascinatingly, the oldest recipe discovered, according to food historians is a collection of tablets in ancient Sumerian which show 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 people feel exhilarated. As we move into The time of the roman empire around 25BC a roman called Apicius compiled a number of documents describing recipes cooked by his fellow Romans. He recounts how the roman meals were separated into hors d`oeuvre, main meal and desserts, something we still use today. Aspicius also describes how the Roman chefs were skilled in the use of many different herbs and spices, including many that are still in use today like bay, rue and parsley. Moving our culinary historical trip onwards, there were a couple of interesting recipe books which appeared in the 14th Century : a cookery book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. Don`t be fooled by the titles though, these are unconnected to the spicy food that is familiar to us all today, but rather accounts of the types of food eaten by the upper classes of the period. In the 15th century, people returning from the crusades brought us many foods and herbs from the holy land, including basil and rosemary. These new culinary innovations caused an eruption in books on cooking, many of which are now in private cookery archives. When we get to the 1900s, cookery books were in high demand, mostly as a result of better eduction, people having more leisure time and having more money to spend. The arrival of TV brings us cooking programs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the invention of computers and the internet, allowing us all to access massive numbers of recipes like those on our site. |
We hope you enjoy this Kartaeuserkloesse (Carthusian Dumplings) recipe.
