Dairy and Eggs
Fritters, bent like horseshoes
Grate good [hard, trsl.] cheese and take
half the amount of flour, break eggs into it enough for the dough to be soft
enough to be rolled out, and add spices. Roll it out on a board into a sausage-shape. Bend
that and fry it in lard.
Inntalkochbuch, Bavaria, 15th/16th c.
Translation copyright 2005 by Volker Bach
3 oz. (85 g.) shredded parmesan cheese
1-1/2 oz. (43 g.) all-purpose flour
1 large egg
lard or vegetable oil
Combine all ingredients, and roll the mixture into 5 little sausages or horseshoes. Fry until golden brown. Serve hot. (To keep this a vegetarian dish, I used oil instead of lard, and fried the fritters in a deep-fryer for 2 minutes at 356 F (180 C).