Muskazine

An entity known in today's parlance Muskazine (also Muscatzine, Muskatzine, Muskaziny or Muschcatciner ) is a confection that is occupied since 1691 and has the origin in southern Germany. It is also referred to as a pilgrim cakes, pastries or pilgrimage Würzkuchen. In Upper Austria, no later than 1790 as Muskazinerl, starting from Wels offered.

History

In Nürnbergischen cookbook a model is described in " The model for this Muscatzinen is commonly as Zwey with the wide part abutting end Jacobs = shells, so in the vereingten with a collar in the middle, cut. " And is a reference to the scallop.

The name first appears in the Muskatzine D. Johann Georg Krünitz 's economically = technical Encyclopaedia of 1805, through the reproduction of two recipes on.

1837 two recipes for Muskaziny and with shells were described cooking and confectionery book on pages 169 and 170 in Altadeliges Bavarian and, to note that these are also available under the name Muschcatciner in the store.

Preparation and ingredients

The ingredients such as honey, almonds, nuts, sugars are processed by adding nutmeg and mace, if necessary, give the product its name to a mixture. After the addition of flour and eggs, all ingredients are used to form a dough and pressed into a model which is previously sown with sugar to prevent "sticking ".

In Marianne Strüfs cookbook from 1838 muskrat is added as a spice in the manufacture of Muskaziny (Wiener Confekt ).

Dettelbacher Muskazine

This Muskazine is a pastry specialty from Dettelbach, resembling the shape of a bow tie ( tie loop). Its name comes from the ingredient nutmeg, other ingredients are honey, almonds, marzipan, sugar, nuts, flour and other spices ( cloves, cinnamon, cardamom ) and baking soda. Muskazinen be made ​​all year round.

Austria

In Cooking And Artzney Book Of allerley Letzelt / Zuckerwerck / and canned stuff from 1686 is the talk of Muscatzin - Letzelten.

Weblinks (selection)

• Oekenomische line encyclopedia of 1805, accessed 26 February 2012