Search Results

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

190 To fry small holliplen. Take good flour, the best that you can get, as much as you would like to make, and put some water, sugar and pepper thereon. Also melt a little butter in a small pan and pour it also therein, but it should not be hot, but just as it is about to harden up again, then the holliplen will be more easily released from the iron mold. And make the batter about the same thickness as Strauben batter. You should also pour rose water into it. And fry them on a cast iron mold. Grease the iron also with butter.

Other versions of this recipe:

Sugar holliplen (Das Kuchbuch der Sabina Welserin)