The First Swedish Spettekaka
I first learned of this recipe from Kurtos dot EU, like many other things on this site. The cookbook is named En Nödig och Nyttig Hus-Hålds och Kok-Bok (A Necessary and Useful House- and Cook-book), by Susanna Eger. It was published in 1737 in Stockholm, in typical blackletter Swedish.
The original document is here. And what's that on page 258? Why, a recipe for Spett-Kaka!
ROUGH TRANSLATION (show/hide)
One kvarter cream [325 mL], one kvarter milk [325 mL], 18 eggs, half a mark of melted butter [106 g], four spoonfuls of sugar [~56 g], some nutmeg, one mark flour [212 g]. Knead well, so that a spoon stands on its own [???]. Grease a spit with pig fat, add a wooden form over the spit, and grease that as well, and place it in front of a very hot coal fire. Pour on some of the batter, and spin the spit as the batter cooks. Pour more until you have none left. Pour steadily so the cake will be rippled and most attractive; it must also be cooked until brown.
TRANSCRIPTION [EARLY MODERN SWEDISH] (show/hide)
Spett-Kaka.
Ett qwarter grädda, ett qwarter mjölk, aderton ägg, en half marck smält smör, fyra skedar socker, litet muskatblomma, en marck mjöl, klappa detta wäl tilsammans, så at skeden står der vti. Tag fläsk och smörg ett träspett med, at det wäl fett blikwer, linda om med en trå och smörg den ock, sätt det för en kohleld at det blifwer hel hett, begiut det med den gjorda degen, och wändt det om, at degen stekes, begiut alt stadigt så länge du hafwer något, och det som faller af, lägg på nytt vti degen, och begiut alt stadigt, så blifwer hon krusig, hwilket är hennes bästa zirat, hon måste ock blifwa hel brun stekt.
ORIGINAL SCAN (show/hide)
