№ 17VIII. nodaļa
Pautu siers
Sweet egg cheese with cream sauce
- Serves 6
- about 40 minutes, plus at least 3 hours' chilling
- Melnraksts · vēl nav izmēģināts
1796Pautu seers.
The book gives 12 or 16 eggs and 1 kortelis of milk for the egg cheese, and 6 or 8 yolks for the sauce: about 0.32 l of milk. We've used about two thirds of the smaller amounts.
Method
6 soļi- Crack the eggs into a heavy saucepan and whisk in the milk, sugar and cinnamon.
- Set over low heat and stir constantly with a wooden spoon or spatula, scraping the bottom, so nothing sticks. After 10–15 minutes the mixture separates into soft, thick curds and thin whey.
- Line a colander or sieve with a damp muslin cloth and set it over a bowl. Pour in the curds and let the whey drain off for 10 minutes.
- Press the curds into a 600–700 ml mould or small basin lined with damp muslin (or a perforated cheese mould). Press down firmly, fold the cloth over the top, put a small weight on it and leave to cool. Then chill for at least 3 hours.
- For the sauce, bring the cream almost to the boil. Whisk the yolks with the sugar and cinnamon, pour in the hot cream a little at a time, whisking, and pour it back into the pan. Stir over low heat, without boiling, until it thickens enough to coat the spoon (80 °C). Pour into a jug, cover the surface and chill.
- To serve, turn the egg cheese out onto a dish and peel off the cloth. Pour the cold sauce over and around it and scatter with the sugar, raisins and almonds.
Notes
What the book says vs. what we added
eggs stirred with sugar, cinnamon and a kortelis of milk over low heat until thick, drained in a colander so the whey runs off, pressed into a tin mould and left to cool; a sauce of cream, yolks, sugar and cinnamon, cooked and cooled; the cheese turned out, the sauce poured over and scattered with sugar, raisins and chopped or slivered almonds. The muslin, the weight and the times are ours.
Egg cheese (German Eierkäse) is still made in parts of Germany, especially Franconia, around Easter.
The curd should be soft and moist, not dry. If it goes rubbery, the heat was too high.
Keeping
egg cheese is perishable. Keep it in the fridge and eat it within 2 days.
Oriģināls1796
12 16 un peemaisi zukkeru, un , us ugguni un apmaisi arweenu ka ne peedegg, kad jau bees irr tad ka ta notekk, speedi tad skahrdu un ; wahri kahdu no krehjuma, 6 8 dselte-numu, zukkera un un ; apgreesi tad to us blohdu, usleij to , un apbahrsti ar zukkeru, rosihnehm un sakappatahm sagreestahm saldahm mandelehm.
Mūsdienu rakstībā2026
Iesiti 12 16 un piemaisi cukuru, un , uz uguni un apmaisi , ka nepiedeg; kad jau biezs , tad , ka tā notek, spiedi tad skārdu un ; vāri kādu no krējuma, 6 8 dzeltenumu, cukura un un ; apgriezi tad to uz bļodu, uzlej to un apbārsti cukuru, rozīnēm un , sakapātām sagrieztām saldām mandelēm.
Sastāvdaļas8
| Mūsdienās | 1796 | English | Daudzums |
|---|---|---|---|
| olas | pauti | eggs | 12 jeb 16 |
| cukurs | zukkers | sugar | |
| kanēlis | kaneels | cinnamon | |
| svaigs piens | salds peens | fresh milk | 1 kortelis |
| krējumsmērcei | krehjums | cream | |
| olu dzeltenumimērcei | pautu dseltenumi | egg yolks | 6 jeb 8 |
| rozīnesuzbārstīšanai | rosihnes | raisins | |
| saldās mandelesnomizotas | saldas mandeles | sweet almonds |
Paņēmieni
- sarecināt
- nokāst
- spiest formā
- atdzesēt
- apgāzt
Birkas
- olas
- olu siers
- saldais ēdiens
- auksts ēdiens
Piezīmes
- us lehmu ugguni: tā iespiests (pārbaudīts palielinātā skenējumā); iespiedkļūda, domāts lehnu 'lēnu'. Mūsdienu tekstā lēnu.
- kad jau bees irr: vārda beigās garais ſ (beeſ), kā šajā iespiedumā arī maſ, daudſ; mūsdienu tekstā biezs.
- suhkla: sūkalas (citur grāmatā suhkalas, 08-022).
- skahrdu pohrmê: skārda formā; vācu virtuvē šādu olu sieru (Eierkäse) spieda formā ar caurumiem, lai sūkalas notek.
- kohrtelu salda peena: ap 0,32 l piena uz 12–16 olām, tātad ēdiens galvenokārt no olām.
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