Südtiroler Leibgerichte by Hanna Perwanger

Hanna Perwanger grandmum, her name was also Hanna, was known for her cooking skills and left us this wonderful book.

Spinatpudding (spinach cake)

100 g butter
4 egg yolks
180 g boiled spinach (500 g fresh spinach leaves)
parsley
2 Semmel (white rolls)
1 glass of milk
½ glass of sour cream
salt
4 egg whites
30 g bread crumbs
butter

Boil the spinach in salt water, drain and purée . Beat the egg whites until stiff. Soak the white rolls in milk and drain well. Whip the melted butter into a froth and gradually blend in egg yolks, spinach, some parsley, soaked rolls, sour cream, stiff egg whites and bread crumbs, stirring well all the while. Fill the mix into a buttered and floured, small cake pan, cover it up and boil in water bath for 1 hour. Remove from pan and sprinkle with bread crumbs that have been gently fried in butter. Serve with tomato sauce.

Südtiroler Apfelküchl (South Tyrolean fried apple rings)

dough:
1/4 l milk
180 g flour
1 pinch of salt
2 eggs
1 table spoon of sugar
1 table spoon of rum

750 g large apples
vegetable oil.

Mix milk first with flour and salt into a medium-runny dough, then blend in eggs, sugar and rum. Remove the core from the apples, peel them and cut them into approx. ½ cm thick slices. Dip the apple slices into the dough so that they are covered entirely. Deep-fry in vegetable oil. Sprinkle with a mix of sugar and cinnamon. Serve with vanilla sauce..