№ 38VIII. nodaļa
Kartupeļu karaša
Lemon potato soufflé cake
- Serves 4–6
- about 1½ hours, plus cooling the potatoes
- Melnraksts · vēl nav izmēģināts
1796Kartupelu karrascha.
The book gives 2 mārciņas of potatoes, 1 mārciņa of butter and 15 eggs, which converts to about 840 g potatoes, 420 g butter and 15 eggs; sugar is to taste. We've used a third.
Method
7 soļi- Boil the potatoes in their skins for 20–25 minutes, until tender. Drain, peel while warm and leave to cool completely; they grate best if chilled overnight. Grate them finely, or press them through a potato ricer, and weigh out 280 g.
- Heat the oven to 170 °C (150 °C fan). Butter a 1.5 l ovenproof dish and put it in a roasting tin.
- Beat the butter for 3–4 minutes, until pale and creamy. Beat in the yolks one at a time, then the sugar and lemon zest.
- Add the potato a spoonful at a time, beating until smooth.
- Whisk the whites until stiff and fold them in. Spoon the mixture into the dish.
- Pour hot water into the roasting tin to a depth of 2 cm. Bake for 45–55 minutes, until risen, golden and set in the middle.
- Serve at once; it sinks a little as it cools.
Notes
What the book says vs. what we added
the book boils, peels and finely grates the potatoes, beats 1 mārciņa of butter for every 2 mārciņas of potatoes "like cream" with 15 yolks, sugar and the zest of a lemon, adds the potatoes a little at a time, then folds in the whites beaten stiff. The mixture goes in a dish, set in a tart pan with salt or sand on the bottom, and is baked. The sugar amount, the water bath, the oven temperature and the times are ours.
Salt or sand
the layer of salt or sand under the dish kept the bottom from scorching over coals. A water bath does the same in an oven; or stand the dish on a 1 cm layer of coarse salt in a roasting tin, as the book does.
Potatoes
use a floury variety; waxy potatoes make a heavy, gluey mixture. Boiling them a day ahead and chilling them dries them out and makes them grate cleanly.
Oriģināls1796
Nowahri tohs kartupelus, nowelz to misu un sabersi winnus us rihwi it smalki; us 2 . kartupelu nemm 1 . sweesta, sakull ta kà krehjumu ar 15 dseltenumu, zukkeru un to misu weenas , tad tohs kartupelus pamasam klaht, sakull to baltumu kà un peemaisi to beidsoht arri klaht, tad scho , kur smilti irr un iszeppj.
Mūsdienu rakstībā2026
Novāri tos kartupeļus, novelc to mizu un saberzi viņus uz rīvi it ; uz 2 . kartupeļu ņem 1 . sviesta, sakul to kā krējumu 15 dzeltenumu, cukuru un to mizu vienas , tad tos kartupeļus pamazām klāt, sakul to baltumu kā un piemaisi to beidzot arī klāt, tad šo , , kur sāls smilti , un izcepj.
Sastāvdaļas7
| Mūsdienās | 1796 | English | Daudzums |
|---|---|---|---|
| kartupeļinovārīti, nomizoti, sarīvēti | kartupeli | floury potatoes | 2 mārc. |
| sviests | sweests | unsalted butter | 1 mārc. |
| olu dzeltenumi | pautu dseltenumi | egg yolks | 15 |
| olu baltumi | pautu baltumi | egg whites | 15 |
| cukurs | zukkers | sugar | |
| citrona miza | zitrohnes misa | lemon zest | no 1 citrona |
| sāls vai smiltistortu pannas dibenā zem bļodas | sahls jeb smilti | salt or sand |
Paņēmieni
- vārīt
- rīvēt
- kult
- putot
- cept krāsnī
Birkas
- karaša
- kartupeļi
- sufle
- cepts
Piezīmes
- sakull ta papreeksch: droši vien iespiedkļūda (ta vietā to); sal. 08-030 sakull to it mihksti kà krehjumu un 08-033 sakull to kà mihkstu krehjumu. Mūsdienu tekstā labots uz to.
- Virsrakstā un tekstā kartupelus iespiests ar svītroto ł.
- tortupannā, kur sāls jeb smilti dibenī ir: bļodu ar mīklu liek tortu pannā uz sāls vai smilšu kārtas, lai apakša nepiedeg.
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