File:Kochbuch Magdalena Huberin 1745 Faßnachtsküchlein.jpg

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Rezept für „Faßnachtsküchlein“ im ältesten Ravensburger Kochbuch der Magdalena Huberin, um 1745; Stadtarchiv Ravensburg, Bü 1819 e

"1 Schoppen Milch verrührt man mit 4 Eyern, würkt Mehl und Salz darein, bis der Teig zum Auswärgeln tauglich ist. Dan(n) nim(m)t man ihn auf ein Brett, wällt ihn aus schneidet 1/2 Pfund Butter auf den halben Theil des Kuchens, schlägt die andere Hälfte darüber, wällt ihn wie einen Butterteig 2 Mal u(nd) das letztemal nur 1 Messerrücken dick aus, macht mit dem Rädlein vierekigte Küchlein davon, bakt sie im Schmalz, während dem Baken rüttelt man im(m)er mit der Pfan(n)e, weil sie beßer aufgehen"
Date circa 1745
date QS:P,+1745-00-00T00:00:00Z/9,P1480,Q5727902
Source Beate Falk: Chronik der Ravensburger Fasnacht 1353–1968, in: Albert Schmid (Hrsg.): Fasnacht in Ravensburg. Ein Streifzug von 1353 bis heute. Oberschwäbische Verlags-Anstalt, Ravensburg 2000, ISBN 3-926891-25-4, S. 83 (auch Quelle der Transkription)
Author Unknown authorUnknown author

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