134. spiral cakes of fritter Which They Call CASQUETAS in Valencia and in Barcelona
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Introduction
This entry is a re-creation of a recipe from Libre del Coch (Spain, 1520 - Robin Carroll-Mann, trans.), entitled "134. spiral cakes of fritter Which They Call CASQUETAS in Valencia and in Barcelona". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]


The Source Recipe
The original text of the recipe is as follows:

134. spiral cakes of fritter Which They Call CASQUETAS in Valencia and in Barcelona. Make a spiral biscuit in the oven which is thoroughly twice-baked , and at the time of kneading it, put in a little oil because it will be better to cut and to grind, and when it is all grated, grind it very fine. And then take as much fritter-stuff as the biscuit, grated and powdered, which is hazelnuts and toasted almonds and some ground pine_nuts. And grind everything together; and when it is well-ground, mix the flour as one with the ground biscuit; and when it is all well-mixed and ground, take fine spices, and the greatest amount should be pepper. And mix it very vigorously with the paste in such a way that the spice incorporates well with the paste; and then take honey, and set it to cook. And when bubbles burst or boil, skim it well. And then boil it a little, (but not much, because if it were very cooked it would not remain able to mix well with the paste, because it would be very hard) in such a manner that it is better to be cooked a little than much. And this being done, remove it from the fire so that it cools a bit; and then, cast the fritter-stuff upon the honey, and when you can bear to handle it with your hands, knead it very well on a smooth stone table. And knead it as vigorously as well-kneaded dough. And upon each of these rosquillas you can stick in pine_nuts before finishing it.

However, before all of this, you must have dough made of very good flour, well-kneaded with oil, and quite firm, which you will knead with water which has a little saffron blended in it, so that the dough has color. However, don't cast in much saffron. And when it is well-kneaded, take little pieces of it, and with a smooth and round cane make it very thin, in such a way that it remains quite thin. And with a knife cut it into equal strips, and each will serve for one casqueta. And then each strip is filled up with your paste or put your pine_nuts stuck in between the paste and the fritter-stuff, as I have said; and this being done, cover the rosquillas with your covering of dough. And being covered, paint them with your small tongs very well painted. And then put them in the oven, it is to be understood, after they have taken all the bread out of the aforesaid oven, so that there only remains the heat that is necessarily required to cook this fritter. And in this way they cannot burn, nor is it possible that they burn, but [hot] enough that they cook well. And when they are very well-cooked, take them out with much circumspection, so that they do not burn.

And if you wish to make them royal, in place of fritter paste, put paste of marzipan, of almonds, or of royal paste. And these you can give to any king or great lord.



Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
[edit as appropriate - note that this section should be left out if no related recipes can be found]

39 - Casquinhas. Tomem cidras verdes, partam-nas em quatro ou oito partes e tirem-lhe todo o miolo, que fiquem bem fininhas, colocando-as em seguida numa vasilha com água fria. A seguir dêem uma pequena fervura nas cidras, com um pouco de sal na água, voltando-as em seguida para água fria. Deixem as cascas de infusão durante três dias, trocando-lhes a água duas vezes ao dia. No fim desse tempo levem as cidras a cozer, até que possam ser perfuradas facilmente com um alfinete. Façam uma calda e coloquem dentro as fatias de cidra, de maneira que estas fiquem bem cobertas. Durante nove dias permanecem as fatias nessa calda, e cada dia levam uma fervura. No último, acrescentem algumas gotas de água-de-flor à calda, levando a compota mais uma vez ao fogo, para uma última fervura.

Little Peels. Take green citrons, cut them in four or eight pieces and remove the pulp, that they become very thin, placing them next in a container with cold water. Next, give them a light boil, with a little salt in the water, returning them next to cold water. Leave the little peels to infuse for three days, changing the water twice a day. at the end of this time take the citrons to cook, until they can be easily punctured by a needle. Make a syrup and place inside the slices of citron, in a manner that they become well covered. During nine days remain the slices in that syrup, and the syrup each day is boiled. On the last (day), add a few drops of flower water to the syrup, taking the compote once more to the fire, for the last boiling. [A Treatise of Portuguese Cuisine from the 15th Century]

To make little casks. Take some of this sugar paste, four grains of musk well ground with a little powdered white sugar, then beat it well with the paste like the others, & make the rolls of this paste thicker than a large nut, then cut them into pieces as thick as galls, & flatten them with the thumb that they are like little breads, then put them on osties & on paper, then take the yolks of eggs well beaten, & gild your little breads thereon, & sprinkle a little cinnamon thereon, & put them into the oven that is a little hot, at the end so it can rise a little. [Ouverture de Cuisine]

[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]


Materials
The original recipe calls for the following ingredients: [edit this list as appropriate]

thyme
oil
nuts
pine_nuts
flour
pepper
pastry
honey
bear
saffron
bread
seafood
marzipan


[if desired and applicable, add notes here about the ingredients - if any substitutions were made, explain why - also note what quantities were used for each ingredient and, if possible, why]


Procedure
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[add any information about any necessary equipment - if applicable, note when the equipment differed from that used in the medieval period, and explain why the original wasn't used]


Bibliography

[Replace citations with those from books where appropriate and/or possible. Make sure any links work, and that the referenced text is presented accurately]

Searchable index of "Libre del Coch". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?libre:134>. Accessed on August 19, 2019, 10:59 pm.

Searchable index of "A Treatise of Portuguese Cuisine from the 15th Century". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?treat:39>. Accessed on August 19, 2019, 10:59 pm.

Searchable index of "Ouverture de Cuisine". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?ouver:78>. Accessed on August 19, 2019, 10:59 pm.




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