№ 13Veges ar mandelēm
Wegges ar Mandelehm.
Oriģināls1796
Nemm masas appalas , nogrees no to wahku, un isnemm wissu mihkstumu gluschi. Leez to kahdâ blohdâ, ismehrze winnu ar saldu krehjumu, un istrinn to labbi ar karrotu. Zik , tik nemm to , sakull tohs ar to ismehrzetu maisi, peeleez nomissatas un smalki sagruhstas Mandeles, Zukkeru, 2 karrotus iskauseta sweesta un druszin sahli. — Samaisi to wissu labbi, un leez pee ugguns, ka neatdseest. Pildi tad tahs tukschas ar to, leez to wahku un saseen tohs ar rupju deegu. Saleez tahs , un usleij peenu, ka tas gan drihs stahwetu, un tà lai puss stundu werd. tas peens warri wehl zittu peeleet. Zittâ katlâ usleez wehl weenu peena, wairak, ar druszin Zukkeru un maises; kad tas uswirris, nomaisi to ar 2 dseltenumu; no tahs maises nonemm to deegu, saleez to zittâ blohdâ, un usleij no tahs peena-Suppes.
Mūsdienu rakstībā2026
Ņem mazas apaļas , nogriez no to vāku un izņem visu mīkstumu gluži. Liec to kādā bļodā, izmērcē viņu ar saldu krējumu un iztrin to labi ar karotu. Cik , tik ņem to , sakul tos ar to izmērcētu maizi, pieliec un smalki sagrūstas mandeles, cukuru, 2 karotus izkausēta sviesta un drusciņ sāli. — Samaisi to visu labi un liec pie uguns, ka neatdziest. Pildi tad tās tukšas ar to, liec to vāku un sasien tos ar rupju diegu. Saliec tās un uzlej pienu, ka tas gandrīz stāvētu, un tā lai pusstundu verd. tas piens , vari vēl citu pieliet. Citā katlā uzliec vēl vienu piena vairāk, ar drusciņ cukuru un maizes; kad tas uzviris, nomaisi to ar 2 dzeltenumu; no tās maizes noņem to diegu, saliec to citā bļodā un uzlej no tās piena zupas.
Sastāvdaļas10
| Mūsdienās | 1796 | English | Daudzums |
|---|---|---|---|
| mazas apaļas baltmaizītes | masas appalas wegges | small round bread rolls | |
| salds krējums | salds krehjums | sweet cream | |
| olas | pauti | eggs | pa 1 uz katru maizīti |
| mandelesnomizotas un smalki sagrūstas | Mandeles | almonds | |
| cukurs | Zukkers | sugar | |
| kausēts sviests | iskausets sweests | melted butter | 2 karotes |
| sāls | sahls | salt | |
| piensvārīšanai un zupai (1 stops vai vairāk) | peens | milk | |
| maizezupai | maise | bread | |
| olu dzeltenumi | pautu dseltenums | egg yolks | 2 |
Paņēmieni
- izdobt
- izmērcēt
- pildīt
- sasiet
- vārīt
- nomaisīt
Birkas
- pildīta maize
- mandeles
- piens
- saldais ēdiens
Piezīmes
- Recepte ir tikai 17. lappusē (galvenē bija 17.–18.); 18. lappuse sākas ar "Labba Suppe no wissadu Sallumeem".
- Wegges (vāc. Wecken): baltmaizes kukulīši, kam izdobj mīkstumu, pilda ar mandeļu masu un vāra pienā.
- suhd: saprasts kā zūd (piens izvārās, iztvaiko).
- gan drihs rakstīts divos vārdos; mūsdienu tekstā gandrīz.
- wirsù: virs u nodilusi diakritiska zīme, visticamāk gravis; nav drošs.
- Virs no pirms tahs maises ir tintes traips, nevis burts.
Modern recipe (EN)
Almond-stuffed rolls in milk soup Serves 4 · about 1 hour · Adapted from the 1796 recipe; not yet tested.
The book gives one egg per roll, 2 spoonfuls of melted butter, 1 stops of milk or more for the soup and 2 egg yolks, which converts to 1 egg per roll, about 30 ml, 1.25 l and 2. The other amounts are ours.
Ingredients
For the rolls
- 4 small round crusty white rolls, 60–80 g each
- 100 ml single cream
- 4 eggs
- 100 g blanched almonds, finely ground (or ready-ground almonds)
- 2 tbsp sugar
- 2 tbsp melted butter (about 25 g)
- A pinch of salt
- About 1 l whole milk, for simmering
- Kitchen string
For the milk soup
- 1.25 l whole milk
- 1–2 tbsp sugar
- 30 g white bread, torn into small pieces
- 2 egg yolks
Method
1. Cut a lid off the top of each roll and scoop out all the soft crumb, leaving a crisp shell. 2. Put the crumb in a bowl with the cream, leave it to soak for a few minutes, then mash it smooth with a spoon. 3. Beat in the eggs, almonds, sugar, melted butter and salt. Set the bowl over a pan of warm water while you work, so the filling stays warm and soft. 4. Fill the shells, put the lids on and tie each roll with string. 5. Stand the rolls snugly in a saucepan and pour in milk until they are almost covered. Simmer very gently for 30 minutes, topping up with milk as it cooks away. The filling is done when a skewer pushed into the centre comes out clean, or it reaches 72 °C. 6. Meanwhile, bring the 1.25 l milk to the boil in another pan with the sugar and bread and simmer for 5 minutes. Whisk the yolks in a bowl, whisk in a ladle of the hot milk, then stir it all back into the pan. Stir over low heat until it thickens slightly (about 80 °C); don't let it boil. 7. Lift out the rolls, cut off the string and put them in a serving bowl. Pour the milk soup over them.
Notes
- What the book says vs. what we added: the hollowed rolls, the filling of cream-soaked crumb, eggs, pounded almonds, sugar, butter and salt kept warm by the fire, the string, the half hour in milk and the separate milk soup thickened with yolks are all the book's. The amounts of cream, almonds, sugar and bread, the warm-water bath, the doneness check and warming the yolks with hot milk are ours.
- Rolls: a vege (German Wecke) is a small white bread roll. A firm, crusty roll holds together best.
- Almonds: the book has you peel the almonds and pound them fine. Ready-ground almonds are quicker; pounding gives a smoother, more paste-like filling.
- The cooking milk: the book doesn't use the milk the rolls simmered in; the soup is made fresh in a second pan.
← → receptes · S skenējums · V vārdnīca · ⌘K meklēt