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173 How Shrove-tuesday Doughnuts Are Made In Nuremberg

This is an excerpt from Das Kuchbuch der Sabina Welserin
(Germany, 16th century - V. Armstrong, trans.)
The original source can be found at David Friedman's website

173 How Shrove-Tuesday doughnuts are made in Nuremberg. Grate Parmesan cheese or any other cheese which is quite dry. Beat eggs into it and also mix a little good wheat flour with it so that the doughnuts do not become too crisp from the cheese. Make the dough firm enough that it does not run. After that make an egg dough as for a tart, make long narrow flat cakes and with a spoon lay a small lump of cheese dough, as large as you would like to have it, in the middle of the flat cake and wrap it over. And with both thumbs press each heap well into the flat cake forming a small bun, then cut it off with a small metal blade. When you would fry them, you should not let the fat become too hot, instead just after it has melted, lay quite a few of them in the pan, fry them slowly. Shake the pan, then they will become like marbles.


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