Das Kochbuch der Maria Christina Eckart von 1776/en: Unterschied zwischen den Versionen
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Among other things, the [[Archiv_der_Familie_Eckart/en|Eckart Family Archive]] contains recipes from the handwritten cookery book of Maria Christina Eckart, née Traugott. The second wife of [[Johannes Eckart (V)/en|Johannes Eckart]] not only used to cook for her own family, but also catered for guests at the [[Die Posthalterei der Familie Eckart/en|post house]] and [[Gastwirte_und_Posthalter_-_Der_Gasthof_„Goldener_Hirsch“_und_die_Familie_Eckart|coaching inn "Goldener Hirsch" (Golden Deer)]]. Even in those days, [[Die_Firma_Pfanni/en|potatoes]] were the most important food on the menu. The cookery book contains recipes for “Potato Gateau”, “Finger Noodles with Potatoes” and “Small | Among other things, the [[Archiv_der_Familie_Eckart/en|Eckart Family Archive]] contains recipes from the handwritten cookery book of Maria Christina Eckart, née Traugott. The second wife of [[Johannes Eckart (V)/en|Johannes Eckart]] not only used it to cook for her own family, but also catered for guests at the [[Die Posthalterei der Familie Eckart/en|post house]] and [[Gastwirte_und_Posthalter_-_Der_Gasthof_„Goldener_Hirsch“_und_die_Familie_Eckart/en|coaching inn "Goldener Hirsch" (Golden Deer)]]. Even in those days, [[Die_Firma_Pfanni/en|potatoes]] were the most important food on the menu. The cookery book contains recipes for “Potato Gateau”, “Finger Noodles with Potatoes” and “Small Cakes with Pears of the Earth”. Shortly before becoming part of the family archive, the cookery book had been owned by the genealogist [[Else Emrich (JS X 25)/en|Else Emrich]] (1904 to 1983).<ref>Eckart Family Archive, J I 522, extracts from Maria Christina Eckart’s cookery book.</ref> | ||
=== The | === The Recipes === | ||
[[Datei:FA-S1521_1.jpg|400px|thumb|right|References to the cookery book in the Eckart Family Archive.]] | [[Datei:FA-S1521_1.jpg|400px|thumb|right|References to the cookery book in the Eckart Family Archive.]] | ||
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'''Potato Gateau''' | '''Potato Gateau''' | ||
''"Finely grate 500 grams of hard-boiled, peeled and cooled potatoes. Put twelve eggs, four egg yolks and 250 grams of finely ground sugar in a clean, glazed bowl and whisk them in one direction for half an hour, then stir in the potatoes for eight minutes. Grease the baking pan with butter, sprinkle it with fine breadcrumbs and pour in the dough (leave about two inches below the top rim, so that the dough has room to rise). Bake in the oven, but not too hot, carefully turn out the cake and leave it to cool. If one wants, one can mix in finely shredded lemon peel and decorate it with names, flowers and so forth."'' | ''"Finely grate 500 grams of hard-boiled, peeled and cooled potatoes. Put twelve eggs, four egg yolks and 250 grams of finely ground sugar in a clean, glazed bowl and whisk them in one direction for half an hour, then stir in the above-mentioned potatoes for eight minutes. Grease the baking pan with butter, sprinkle it with fine breadcrumbs and pour in the dough (leave about two inches below the top rim, so that the dough has room to rise). Bake in the oven, but not too hot, carefully turn out the cake and leave it to cool. If one wants, one can mix in finely shredded lemon peel and decorate it with names, flowers and so forth."'' | ||
''' | '''Finger Noodles with Potatoes''' | ||
'' | ''"Grate hard-boiled, peeled potatoes on a pastry board, mix in the same amount of flour as well as salt or sugar as needed, form small noodles from the dough. Then heat lard in a baking dish, fill the noodles in it, ..." [Unfortunately, the remaining text is illegible.]'' | ||
''' | '''Making Small Cakes with Pears of the Earth''' | ||
'' | ''"Use soft-boiled pears of the earth,<ref>This recipe uses the word "Erdbürn" (literally "pears of the earth"), which is an old German word for potato. As Maria Christina Eckart otherwise only uses the word "Erdäpfel" (literally "apples of the earth", also an old German word for potato), it is also possible that she means the Jerusalem artichoke or even the American groundnut, a legume with a tuber that resembles the potato or the Jerusalem artichoke.</ref> peel them, stir them into a mash, add flour and three eggs, then stir well. Add plenty of salt to the batter; it should be thin enough that it drains off a spoon. Take a dessertspoon of batter, put it in hot lard, fry it in a longish shape until it is yellow and crisp. Then eat them like this, they taste like fried gobies.<ref>This recipe uses the German word "Grundeln", and the context definitely conjures up the idea of a type of cruller. However, evidence only suggests that this word designates gobies, a widespread fish family. In fact, the recipe refers to fried fish.</ref>"'' | ||
== | == References == | ||
Aktuelle Version vom 23. August 2021, 16:39 Uhr
Among other things, the Eckart Family Archive contains recipes from the handwritten cookery book of Maria Christina Eckart, née Traugott. The second wife of Johannes Eckart not only used it to cook for her own family, but also catered for guests at the post house and coaching inn "Goldener Hirsch" (Golden Deer). Even in those days, potatoes were the most important food on the menu. The cookery book contains recipes for “Potato Gateau”, “Finger Noodles with Potatoes” and “Small Cakes with Pears of the Earth”. Shortly before becoming part of the family archive, the cookery book had been owned by the genealogist Else Emrich (1904 to 1983).[1]
The Recipes
Potato Gateau
"Finely grate 500 grams of hard-boiled, peeled and cooled potatoes. Put twelve eggs, four egg yolks and 250 grams of finely ground sugar in a clean, glazed bowl and whisk them in one direction for half an hour, then stir in the above-mentioned potatoes for eight minutes. Grease the baking pan with butter, sprinkle it with fine breadcrumbs and pour in the dough (leave about two inches below the top rim, so that the dough has room to rise). Bake in the oven, but not too hot, carefully turn out the cake and leave it to cool. If one wants, one can mix in finely shredded lemon peel and decorate it with names, flowers and so forth."
Finger Noodles with Potatoes
"Grate hard-boiled, peeled potatoes on a pastry board, mix in the same amount of flour as well as salt or sugar as needed, form small noodles from the dough. Then heat lard in a baking dish, fill the noodles in it, ..." [Unfortunately, the remaining text is illegible.]
Making Small Cakes with Pears of the Earth
"Use soft-boiled pears of the earth,[2] peel them, stir them into a mash, add flour and three eggs, then stir well. Add plenty of salt to the batter; it should be thin enough that it drains off a spoon. Take a dessertspoon of batter, put it in hot lard, fry it in a longish shape until it is yellow and crisp. Then eat them like this, they taste like fried gobies.[3]"
References
- ↑ Eckart Family Archive, J I 522, extracts from Maria Christina Eckart’s cookery book.
- ↑ This recipe uses the word "Erdbürn" (literally "pears of the earth"), which is an old German word for potato. As Maria Christina Eckart otherwise only uses the word "Erdäpfel" (literally "apples of the earth", also an old German word for potato), it is also possible that she means the Jerusalem artichoke or even the American groundnut, a legume with a tuber that resembles the potato or the Jerusalem artichoke.
- ↑ This recipe uses the German word "Grundeln", and the context definitely conjures up the idea of a type of cruller. However, evidence only suggests that this word designates gobies, a widespread fish family. In fact, the recipe refers to fried fish.