Krapfen*
| Categories: | 14th Century German |
| Original Source: | Ein Buch von guter Spise |
| Secondary Source: | |
| Cook: | Jenny of Mitgaard, Caterina Sichling von Nuremberg |
| Meeting Date: | 0000-00-00 |
| Serves: | 12
|
59. Einen krapfen
So du wilt einen vasten krapfen machen. so nim nüzze und stoz sie in einem mörser. und nim epfele als vil und snide sie drin würfeleht und menge sie mit würtzen wellerley sie sin und fülle daz in die krapfen und laz ez backen. daz ist aber ein gut fülle und versaltz niht.
A fritter
So you want to make a broad fritter. So take nuts and pound them in a mortar. And take apples as many and cut them therein diced and mix them with spices, whichever they are, and fill that in the fritter and let it bake. That is but a good filling and do not oversalt.
Ingredients
| 4 | small chopped apples (@ 2 cups) |
| 1-1/2 c. | crushed walnuts |
| 1/8 tsp. | pepper |
| 1/2 tsp. | cloves |
| 1/2 tsp. | ginger |
| 1/2 tsp. | nutmeg |
| ample dough | |
Steps
- Mix everything together.
- Roll dough and cut out shapes for pasties. Fill the shapes. Put tops of dough on and press them closed.
- Cook in oven at 350° until brown (@ 10-15 minutes)
Note
Since "krapfen"'s translation is unclear, we tried this as a stuffing for pastries.