№ 23VIII. nodaļa
Miltu rikts ar āboliem
Apple and almond soufflé pudding
- Serves 6
- about 1¼ hours
- Melnraksts · vēl nav izmēģināts
1796Milturikts ar ahboleem.
The book gives 30 Borsdorf apples or 15 other large apples and 8 eggs; it gives no other amounts. We've used two fifths of the apples and half the eggs.
Method
5 soļi- Peel, core and finely chop the apples. Put them in a saucepan with the wine and sugar, cover and stew gently, stirring now and then, for 10–15 minutes, until just soft but not mushy. Uncover and cook for a few minutes more if there is a lot of liquid; it should be moist, not wet. Let cool a little.
- Heat the oven to 180 °C (160 °C fan) and butter a 1.5–2 l ovenproof dish.
- Mix the ground almonds with the caster sugar, flour and egg yolks to a thick paste, then stir in the apples.
- Whisk the whites to stiff peaks and fold them in gently, last of all.
- Pour into the dish and bake for 35–40 minutes, until well risen, golden and just set in the middle. Serve straight away, warm.
Notes
What the book says vs. what we added
apples peeled, finely chopped, cored and stewed in a saucepan with wine and sugar until soft; sweet almonds pounded fine and mixed with as much fine sugar, wheat flour (or grated bread) and 8 yolks; the whites beaten to stiff snow and folded in last of all with the apples; poured into a buttered dish and baked. The amounts of almonds, flour, wine and sugar, the oven temperature and the times are ours.
Apples
Borsdorf (Edelborsdorfer) is an old German variety with small, firm, aromatic fruit; the book reckons two of them per large apple. Any firm, tart dessert apple (Cox, a reinette, Antonovka) works.
Variation (the book's "another way"): beat 15 eggs with half a cup of peach-kernel water, sweet milk, sugar and a little salt, and stir in finely crushed rusks; cook 12 or 15 peeled apples, cut into 8 or 16 pieces, with sugar and butter until soft; pour half the batter into a buttered mould, lay the apples neatly on top, pour on the rest and bake slowly. For 6: beat 5 eggs with 300 ml milk, 50 g sugar, a pinch of salt and 2 tbsp orange-flower water or ½ tsp almond extract mixed with 2 tbsp water (for the peach water), and stir in 100 g finely crushed rusks; leave for 10 minutes to soften. Cook 5 apples in eighths with 40 g sugar and 30 g butter for 5–8 minutes. Layer as above in a buttered 1.5 l dish and bake at 170 °C (150 °C fan) for 40–45 minutes, until set and golden.
Peach water
virsiku ūdens was probably a water distilled from peach kernels or leaves, which taste of bitter almond, used like rose water. Bitter-almond flavourings were made the same way; a little almond extract is the modern equivalent.
Oriģināls1796
Nemm 30 borsdorwer- 15 zittus ahbolus kas saldi un mihksti , kad nomissoti, it smalki sagreesti un graudi isnemti irr ar wihnu un zukkeru, gohsajahs ka tik mihksti paleek, sagruhdi saldas mandeles it smalki, samaisi tahs ar tik pat dauds smalku zukkeru, kweeschu milteem un 8 dseltenumu, to baltumu sakull kà stingru un peemaisi to ar teem ahboleem klaht, swaidi weenu blohdu ar sweestu to mihklu eekschâ un krahsnî iszeppj. (miltu weetâ arri saberstu maises nemt warr) Us zittu : Nemm 15 , puss ar , , zukkeru un druszin , sakull to kohpâ un peemaisi smalki sagruhstas , nomisso 12 15 ahbolus, sagreesi tohs 8 16 dallâs, isgreesi tohs graudinus un wahri tad ar zukkeru un sweestu mihkstus; swaidi weenu ar sweestu, to tahs mihklas eekschâ, usleez tohs ahbolus kahrtigi , usleij to ohtru dallu mihklas un tà us lehnahm krahsnî iszeppj.
Mūsdienu rakstībā2026
Ņem 30 borsdorver- 15 citus ābolus, kas saldi un mīksti , , kad nomizoti, it sagriezti un izņemti , vīnu un cukuru, gozājas, ka tik mīksti paliek; sagrūdi saldas mandeles it , samaisi tās tikpat daudz cukuru, kviešu miltiem un 8 dzeltenumu, to baltumu sakul kā stingru un piemaisi to tiem āboliem klāt, svaidi vienu bļodu sviestu, to mīklu iekšā un krāsnī izcep. (Miltu vietā arī saberztu maizes ņemt var.) Uz citu : Ņem 15 , pustasi , , cukuru un drusciņ sāli, sakul to kopā un piemaisi sagrūstas , nomizo 12 15 ābolus, sagriezi tos 8 16 daļās, izgriezi tos un vāri tad cukuru un sviestu mīkstus; svaidi vienu sviestu, to tās mīklas iekšā, uzliec tos ābolus , uzlej to otru daļu mīklas un tā uz oglēm krāsnī izcep.
Sastāvdaļas14
| Mūsdienās | 1796 | English | Daudzums |
|---|---|---|---|
| borsdorfas vai citi lieli āboline pārāk saldi un mīksti | borsdorwer- jeb zitti leeli ahboli | Borsdorf or other large apples | 30 jeb 15 |
| vīns | wihns | wine | |
| cukurs | zukkers | sugar | |
| saldās mandelessagrūstas | saldas mandeles | sweet almonds | |
| smalkais cukurstikpat | smalks zukkers | caster sugar | |
| kviešu miltivai saberzts maizes mīkstums | kweeschu milti | wheat flour | |
| olasdzeltenumi un baltumi atsevišķi | pauti | eggs | 8 |
| sviests | sweests | butter | |
| olasotrā vīzē | pauti | eggs | 15 |
| persiku ūdensotrā vīzē | wirsiku uhdens | peach-kernel water | pustase |
| svaigs piensotrā vīzē | salds peens | fresh milk | |
| sālsotrā vīzē | sahls | salt | |
| sausiņiotrā vīzē | zwibakkes | rusks | |
| āboliotrā vīzē | ahboli | apples | 12 jeb 15 |
Paņēmieni
- sautēt
- sagrūst
- putot
- cept krāsnī
- kārtot
Birkas
- āboli
- mandeles
- pudiņš
- saldais ēdiens
Piezīmes
- Virsraksts iespiests kā viens vārds (Milturikts); mūsdienu rakstībā Miltu rikts.
- borsdorwer-: Borsdorfas āboli (vāc. Borsdorfer, Edelborsdorfer), sena vācu ābolu šķirne ar maziem, cietiem, aromātiskiem augļiem; tāpēc to vajag divreiz vairāk nekā citu lielu ābolu. Oriģinālā ar dubultdefisi (borsdorwer⸗).
- Us zittu wihsi: iespiests rindkopas vidū (treknākiem burtiem) un ir teksta daļa.
- wirsiku uhdeni: persiku ūdeni (virsikes = persiki, sal. 07-049). Tas droši vien bija no persiku kauliņiem vai lapām destilēts aromātisks ūdens ar mandeļu garšu, kā rožūdens.
- wiss pehdigi: 330. lappusē iespiests divos vārdos (326. lappusē wisspehdigi); mūsdienu tekstā vispēdīgi.
- zwibakkes: sausiņi (sal. glosārijā cvibaks); te sieviešu dzimtes forma.
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