What-is-it question XXXIII.

Post by **2209patrick** » Tue Apr 10, 2007 6:24 pm

This might be an easy one for our experienced group here.
Made c.1680. It's about seven inches (18cm) long.
What is it called?

Pat.
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wev · Post by **wev** » Tue Apr 10, 2007 8:05 pm

I use mine for trimming out and crimping pie shells, but it works as well for ravioli.
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Post by **2209patrick** » Tue Apr 10, 2007 8:17 pm

Close enough for me. You have the right idea Wev.
The book calls it a pastry crimper.

Pat.
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wev · Post by **wev** » Tue Apr 10, 2007 8:50 pm

Pie shells is pastry in my kitchen. A word to the wise -- these pieces, with very convincing marks and all, have been heavily forged for at least a century. ALWAYS assume they are clink until convinced by authority to the contrary.
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Hose_dk · Post by **Hose_dk** » Wed Apr 11, 2007 5:03 pm

Oh no what the english word for this one? In danish it is called "klejne spore".
spore is the wheel.

A klejnespore is used for making "klejner" - a small cookie that we eat for christmas. The "klejne" is boiled in oil.
You cut with the wheel a 4-sides pice of cake. Then you cut in the middle and twist the cookie. Then its boiled.
Here is the recipy:
- 1 1/2 dl cream
- 50 g butter
- 125 g sugar
- 3 eeg
- 1 tea spoonfull of natron
- 600-700 g flower
- 1 liter oil
baking language is definetly not me.

The other end is for cookie is called FinskbrÃ¸d. A traditional cookie. where you can make marks in the cookie with this one.

Now I am from Denmark - In Denmark this item looks different. It only contains the wheel - and is for klejner only. Looking like this however is the Swedish version of the tool.
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Hose_dk · Post by **Hose_dk** » Wed Apr 11, 2007 5:15 pm

And here you have the klejne in 3 steps.

In front the boiling of klejner.
Back uou see the klejne before its boiled. It has been carved with the tool and twisted.
And at rigth the klejner - ready to eat
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