№ 48VIII. nodaļa
Ceptas nūdeles
Noodle cake baked in cream
- Serves 4
- about 1 hour (30 minutes with bought pasta)
- Melnraksts · vēl nav izmēģināts
1796Zeptas nuhdeles.
The book gives no quantities; the amounts below are ours.
Method
7 soļi- Knead the flour, eggs and salt for 8–10 minutes to a firm, smooth dough. Add a spoonful of water only if it stays crumbly. Wrap and rest for 30 minutes.
- Roll the dough out thin (about 1.5 mm), dust with flour, roll it up loosely and cut into ribbons about 1 cm wide, a little wider than soup noodles. Shake them loose.
- Bring a large pan of salted water to the boil and drop in the noodles. As soon as the water boils up again (about 1 minute), drain them in a colander and shake off the water.
- Heat the oven to 200 °C (180 °C fan). Whisk the cream, yolks and salt together and toss the noodles in 3–4 tablespoons of it.
- Melt the butter in a 24 cm ovenproof frying pan over medium heat. Add the noodles, spread them evenly and fry without stirring for 4–5 minutes, until golden underneath.
- Pour the rest of the cream over and put the pan in the oven for 15–20 minutes, until the cream has set and the top is golden brown. Without an ovenproof pan, cover and cook over low heat for 10 minutes, then brown the top under a hot grill for 3–5 minutes.
- Loosen the edges, slide it onto a plate and cut into wedges.
Notes
What the book says vs. what we added
the book makes noodles from eggs and flour, rolls them out and cuts them a little wider than ordinary boiled noodles, drops them into boiling water just until it boils up again, drains them, turns them in sweet cream beaten with egg yolk, fries them in butter, pours the cream over, and bakes them golden brown under a lid with embers on top. The amounts, salt, pan size, oven temperature and times are ours; the oven or grill replaces the embers.
Sweet or savoury
the book adds neither salt nor sugar. Serve it with roast meat, or sprinkle it with sugar and cinnamon like the other dishes in this chapter. It is close to a German Nudelauflauf or a Jewish noodle kugel.
Safety
the custard is done when it is set in the middle (at least 72 °C).
Oriģināls1796
Taisi mihklu no un milteem, isrulli ar un greesi nuhdeles druszin leelakas neka , winnas werdoschâ uhdenî un kad weenreis uswerd, tad isnemm un uhdens notekk; sakull ar dseltenumu apwahrti tahs nuhdeles tur eekschâ, iszeppi winnus sweestâ, to krehjumu klaht, to wahku un un dseltenbruhni iszeppj.
Mūsdienu rakstībā2026
Taisi mīklu no un miltiem, izrulli un griezi nūdeles drusciņ lielākas nekā vārīšanas, viņas verdošā ūdenī, un kad vienreiz uzverd, tad izņem un ūdens notek; sakul dzeltenumu, apvārti tās nūdeles tur iekšā, izcepi viņus sviestā, to krējumu klāt, to vāku un ogles un dzeltenbrūni izcepj.
Sastāvdaļas5
| Mūsdienās | 1796 | English | Daudzums |
|---|---|---|---|
| olasnūdeļu mīklai | pauti | eggs | |
| milti | milti | flour | |
| salds krējums | salds krehjums | (sweet) cream | |
| olu dzeltenums | pautu dseltenums | egg yolk | |
| sviestscepšanai | sweests | butter |
Paņēmieni
- mīcīt
- rullēt
- griezt
- vārīt
- cept pannā
- cept ar karstumu no augšas
Birkas
- nūdeles
- olas
- krējums
Piezīmes
- druszin leelakas neka pehz wahrischanas: drusciņ lielākas (platākas) nekā nūdeles, ko vienkārši vāra (piem., zupai).
- winnus: vīriešu dzimtes forma pie nūdeles tāda ir oriģinālā.
- leez to wahku un ohgles wirsu: pannu pārklāj ar vāku un uz vāka liek ogles, lai karstums nāk arī no augšas (kā raušu pannā).
- Ne sāls, ne cukurs nav minēts; ēdiens var būt gan piedeva, gan salds ēdiens.
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