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180 sugar holliplen


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

180 Sugar holliplen. Take about a quarter pound of white sugar, or as much as needed according to how many you would make, and put it in the mortar so that it can be pounded as small as possible. Before that take one ounce of tragacanth and soak it in approximately one quart of rose water, and it must be soaked for three days in rose water. Afterwards put a little of it into the mortar, it makes everything will hold together. And pulverize it, until it becomes a good thick dough and you can roll it out. If you should thin it too much, you can put sugar into it again and pound it well. Afterwards take the dough out from there onto a smooth stone and shape it like a Semmel. And put abundant sugar on the stone so that the dough does not stick for you. After that take a smooth rolling pin, rub it down well with sugar and roll out a flat cake as flat as possible, the thinner the better. After that cut out a small round piece of paper, however you would like to have the holliplen and lay this paper holliplen on the flat cake and cut them out. Afterwards take a small fine rolling pin and roll the holliplen around it. After that lay them on a sheet of paper in the oven, in which there should be a fire, yet do not allow the oven to be too hot. When they are hard, then they are baked, then take them out carefully, so that they do not break into pieces. If the flat cake has become so hard that you can no longer use it, then it must be put into the mortar again and a little of the soaking liquid put on it and also sugar put on it and pound it well again and after that take it out and roll it out as at first. One should not, however, make too much in the first place.

autodoc



Other versions of this recipe:

To fry small holliplen (Das Kuchbuch der Sabina Welserin)




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