Topic: Recipies on pastry from Århus

On request from Nuala... the receipies on some of the pastry found at the baker in Den Gamle By museum in Århus.

For now in danish only... translation pending...
(Yes I know they are not worth much for you in Danish only Nuala, but the language is oldfashioned and I dont have a dictionary covering all the specific baking terms... Ill translate them as soon as I find the time... Or perhabs someone else here are up for the challenge?)


Brune Peberkager, No. 1. (1837)
Fra: Kogebog for smaa Huusholdninger, … af A. M. Mangor, født Bang
7 Lod [108,5 gr.] Potaske sættes paa Ilden med et Glas Øl og koges, til den er opløst,
men med Forsigtighed, at den ikke koger over, og holdes varm paa lidt Gløder; 7 Pund
[3,5 kg.] Sirup sættes paa Ilden med ½ Pund [250 gr.] afklaret Smør, Kaneel,
Kardemomme, syltede og ituskaarne Pommerantsskaller og, om man vil, nogle skaarne
Mandler. Naar det er lige ved at koge, tages det af, hældes i et lidet Deigtrug og røres
med en stor Skee frem og tilbage, medens Potasken hældes igjennem en Sigte deri.
Naar det har afbruset, kommer man en Snaps Cognac deri og 7 Pund [3,5 kg.] Meel i
Haandfuldviis, medens en Anden hurtig rører, saa det bliver godt gjennemarbeidet
inden det er koldt, hvorfor det er bedst at tillave det paa et varmt Sted. Deigen maa
staae tildækket med Klæder nogle Dage, eller om man vil, flere Uger. Om Vinteren
sættes Deigtruget en Dagstid ved Varmen, førend Deigen tages ud, som skeer ved at
skære et Stykke ad Gangen deraf, hvilket æltes godt med Hænderne og udrulles af
Tykkelse som til Butterdeig, med saa knapt Meel, som muligt. Deigen skæres i
fiirkantede Stykker med et Sporejern, belægges med et Par flækkede Mandler og bages
ved god Varme til de blive løse fra Pladen. De maa være lidt bløde naar de udtages og
kunne gjemmes i ½ Aar, naar de staae tildækkede. Til Pebernødder æltes lidt mere Meel
i Deigen.

Boller (1893)
Fra: Ill. Kogebog for By og Land af Laura Adeler
Et Fjerdingspund Smør smeltes og røres med 20 Kvint hvidt Sukker og 3 hele Æg. Heri
kommes 1½ Pægel sød Mælk, 1 Pd. fint Hvedemel, ¼ Pd. Kartoffelmel, ¼ Pd. vadskede
Rosiner, 15 Kvint smaatskaaren Sukat, lidt Kardemomme og 1 Spiseskefuld Gjær. Det røres
godt og æltes derefter med Hænderne, indtil Deigen slipper og begynder at hæve sig,
hvorefter den hensættes, indtil den er hævet, og slaaes op som Julekage. Ovenpaa kan
lægges nogle lange Strimler af Sukat. Kagen smøres med Æggehvide og bages en Time ved
god Varme.
Til Krydderboller tilsættes lidt stødt Kanel og Citronskal.

Alliance-Tærte (1837)
Fra: Kogebog for smaa Huusholdninger, … af A. M. Mangor, født Bang
4 Lod [62 gr.] bittre og ¾ Pund [375 gr.] søde Mandler stødes fiint og røres med 1 Pund
[500 gr.] stødt, hvidt Sukker, 4 Æg, Citronskal, Kardemomme og Kanel. Formen
beklædes med en tynd udrullet Butterdeig, eller Deigen til 3 Species [i Den Gamle By
bruges mørdej af hensyn til bagetiden i moderne ovne], hvorpaa der lægges et Lag
Syltetøi og derpaa Mandeldeigen. Den pyntes med Sucat og Strøesukker og bages strax i
1 god Time med meest Varme forneden. Til 10 à 12 Personer.

Kartoffelkage
Kartoflerne koges og pilles Dagen førend de skulle rives, hvilket maa skee med en let Haand, men for at sikre sig mod Klumper, kan man alene bruge det, der falder bag jernet. Til 1 Pund (500 g) saaledes revne Kartofler tages 10 Æggeblommer, som piskes godt med ½ Pund revet Sukker, 4 Lod (62 g) søde og ½ Lod (7,5 g) bittre, fiint stødte Mandler, Saft af 2 og reven skal af 1 Citron. Naar dette tilligemed Kartoflerne er rørt og slaaet i en Krukke til det slaar Bobler, røres de pidskede Hvider sagte deri. Kagen maa strax bages ved jævn Ild, især til den har hævet sig, senere ved mere, saa den kan blive færdig i lidt mere end 1 Time. Til 10 á 12 Personer.

Vanillekranse (1866)
Fra: Fortsættelse af Kogebog for små Husholdninger, ... af M. Mangor
500 gram mel
1 æg
375 smør
250 gram sukker
½ stang finthakket vanille
250 gram søde mandler
15 gram bitre, stødte mandler

Mel, æg, smør, sukker vanille og mandler æltes godt sammen, således at dejen slipper hænderne. Herefter dannes en tyk pølse, hvoraf der skæres små stykker, som trilles og lægges i små kranse med et temmeligt stort hul, således at de ikke løber sammen. Gnid lidt ekstra mel på fingrene under trilningen. For at få kransene stribede kan dejen trykkes gennem en sprutbakkelse-sprøjte og derefter lægges til kranse. De bages langsomt lysebrune. Af denne portion bliver der ca. 80 vanillekranse.

------------------------

Omregningstabel for gammeldags mål og vægt
En kvint        = 4-5 gram
Et lod            = 15 ½ gram
Et pund         = ½ kg
En pægl         = 2 ½ dl
En potte         = 1 liter
En skæppe     = 17,39 liter

Last edited by Frakel (2007-05-21 16:55:24)

Re: Recipies on pastry from Århus

That's .. That's.. That's teasing !!!!!!

But i'm actually surprised.. i can understand a few word oO

Re: Recipies on pastry from Århus

To please Nuala I've translated the bottom one.

Vanillaloops (1866)
From: Fortsættelse af Kogebog for små Husholdninger, ... by M. Mangor
500 gram flour
1 egg
375 butter
250 gram sugar
½ sprig of minced vanilla
250 gram sweet almonds
15 gram bitter ground almonds

Everything is mixed and kneeded , untill the dough no longer sticks to your hands. Make a thick sausage of the dough, cut short pieces from the sausage roll them and arrange them into circles with a hole big enough for them not to flow together. During the rolling add a bit of flour to your fingers. To get stripy loops push the dough trough a nozzled cone(for lack of a better word) and form the loops afterwards. Bake slowly untill lightbrown. There should be enough for about 80 loops.

Last edited by Miho (2007-05-22 09:53:22)

Re: Recipies on pastry from Århus

What's the difference between sweet and bitter almonds?

And we call it a vanilla pod not sprig in english smile One of my favourite things - I love vanilla. This recipe looks like a must try! Maybe a Seed cook off? tongue

Esme

Re: Recipies on pastry from Århus

Sweet almond are the usual almond that you use quite often in pastry, bitter almond are an older variety, we dont use it very much and only in a very few amount because it countain cyanide. Eating 20 bitter almond may kill someone, 50 kills for sure big_smile

Nowaday, you find amost only bitter almond extract. Anyway, i'll try to make this recipe this week.. maybe tonight if i manage to find the vanillia and the bitter almond.

It would be funny to make a seed cooking tornament big_smile

Re: Recipies on pastry from Århus

Here, i tried to make the vanillekranse yesterday!

As i thought i was only able to find some bitter almond extract but it turns out ok smile It was diffictult to get the right texture, first the preparation was too sandy so i decided to add one more egg.
For the cooking it took me about 20 minutes at 200°C.

This pastry is very dry but absolutly perfect for the tea! I only put one tiny spoon of bitter almond extract, maybe i'll try to put a little more next time because i really love this taste ^^
And next time i'll try with less butter too.

[edit] and i forgot to post the picture!
http://sallhibernia.free.fr/photos/imgp2222_1.jpg

Re: Recipies on pastry from Århus

NOOO!! More butter!!!

Re: Recipies on pastry from Århus

Less butter you maniac >_<

Anyway... no one for a new translation? Please.

*big cute and sparkling eyes*

Re: Recipies on pastry from Århus

You know I can't resist a damsel in distress so:


Potatocake
The potatoes are boiled and peeled and left for a day. The potatoes are then shredded with a light hand...to avoid lumps only use the parts behind the shredder..  Add to these (for every 500 g of potatoes) 10 Eggyokes, that has been whipped together with 250 g of sugar, 62 g of sweet and 7,5 g bitter, finely minced almonds and the juice from 2 and peel from 1 lemon.  When this has been stirred and bashed in a jar untill it breaks bubbles (that is what it says) the whipped whites(from the eggs) are gently mixed into the dough. The cake is immediatly baked at even fire untill it has raised a but and after that at sligtly warmer flame so that it can be baked in little more than an hour. For 10 to 12 Persons.

Last edited by Miho (2007-05-29 17:53:20)

Re: Recipies on pastry from Århus

Yay thanks miho!!!

*looks at the recipe*
And you say that french cooking is strange!!! I mean.. potatoe! In a cake!

Re: Recipies on pastry from Århus

Must be Irish in origin as they love their potatoes! Only kidding, before anyone takes offence! I've had potato bread and that's pretty tasty smile

Esme

Re: Recipies on pastry from Århus

Thanks for taking the time to translate this Miho. Ive been talking briefly to the baker (the real baker, not the one posing in the shop wink ) - and I think he is willing to share some more recipies. So perhabs Ill have some more stuff for others to translate before too long smile

Re: Recipies on pastry from Århus

YAY!!!


gimme gimme!!

*bounces all over the place*

Re: Recipies on pastry from Århus

No... it is not a new pastry recipe (sorry Nuala)...

But I thought you should know that you can now become a fan of Den Gamle By museum on Facebook, write the guestbook, post your pictures etc. - we love to hear from our international guests smile (this includes people from the Insula Diavolo, Miho :demon:)
Just make a search for ´Den Gamle By´ from your facebook profile.

But please dont post any of those pictures where I gave you a tour of some of the ´backstage´ areas (the ones where we are trying the hats in the dressing room etc.) - that will just make the other guests envious :mrgreen:. Besides we do like to keep the illusion that the city really is placed in another time. So no backstage.

Last edited by Frakel (2008-10-08 20:55:21)