Welserin Lebkuchen documentation
Mar. 12th, 2008 10:28 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
mmcnealyIts now been a week and a half since the Pentathlon, and I finally feel like I'm getting my act together and starting to wrap up loose ends.
One of those loose ends left over is the finishing and posting of the documentation. I had a bad case of food poisoning a few days before the competition which ruined my plans of having totally finished documentation. So I'm now in the process of finishing it up and putting it up on the web.
The research and recipes for the three types of Lebkuchen from Sabina Welserin, recipe numbers 151, 163 and 164 are now online.
3 Different Types of Lebkuchen from Sabina Welserin's Cookbook, circa 1553
In 1532, Christoph Scheurl, a Nurnberg jurist and diplomat, wrote in his yearly account book that for New Years he received lebkuchen from his two aunts who were nuns in different cloisters. His Aunt Apollonia's were thin and delicate like "sparkling gold leaves" His Aunt Barbara's were “thicker and heavy”.
I decided to recreate, as best I could, the three period recipes for Lebkuchen from Sabina Welserin’s cookbook and see if any of them resulted in a thin kind and a thick kind. This involved some in depth research into the weights and measures used in period and determining their modern metric equivalents. Recipes are included.
You can download it from here or download the PDF directly
One of those loose ends left over is the finishing and posting of the documentation. I had a bad case of food poisoning a few days before the competition which ruined my plans of having totally finished documentation. So I'm now in the process of finishing it up and putting it up on the web.
The research and recipes for the three types of Lebkuchen from Sabina Welserin, recipe numbers 151, 163 and 164 are now online.
3 Different Types of Lebkuchen from Sabina Welserin's Cookbook, circa 1553
In 1532, Christoph Scheurl, a Nurnberg jurist and diplomat, wrote in his yearly account book that for New Years he received lebkuchen from his two aunts who were nuns in different cloisters. His Aunt Apollonia's were thin and delicate like "sparkling gold leaves" His Aunt Barbara's were “thicker and heavy”.
I decided to recreate, as best I could, the three period recipes for Lebkuchen from Sabina Welserin’s cookbook and see if any of them resulted in a thin kind and a thick kind. This involved some in depth research into the weights and measures used in period and determining their modern metric equivalents. Recipes are included.
You can download it from here or download the PDF directly
