German Pastry for ten platings

Translation of a 16th century Italian Recipe.

From Christoforo di Messisbugo, Banchetti composizioni di vivande e apparecchio generale (Lucio Spineda, Venice, 1610)

p46r/47v Pasta Tedesca¹ fatta in diuerse Armi, e Cappe di S. Giacomo, o Croci; e diuersi animali, fritte, futte, o piene di Marzapani, o di Mariconda, o Crema, o d'altro Pastume, per far piatti dieci. (German Pastry made in diverse weapons/arms, and Cloaks of S. Giacomo, or Crosses; and diverse creatures, fried, dried, or filled with Marzipan, or Mariconda², or cream, or of other paste, to make ten platings.)

Take three pounds of sifted white flour, and put it in a milk pan, or other clean vessel with three pounds of cow's milk, and one pound of fresh butter, and three ounces of rose water, and one pound of sugar, and a little saffron, and twenty eggs, ten with yolks and whites, and ten with yolks alone, and mix these things well together in the said vessel, until it become like a paste, then having five pounds of fresh butter, or melted in a frying pan which has been well heated, and having the irons well cleaned, put them to heat in the boiling fat, then put them in the said batter³ to attach the paste to them, and then return it to the frying pan, and if it loosens from the irons, and when it does not loosed well because the batter was too thin, or too thick, mend it according to your judgement, and then sprinkle over it six ounces of sugar, and the said pastes can be filled that are fried, of Marzipan, or jelly, or Mariconda², or cream, or of other things, and will be better.

1 Initially I wasn't sure what this term meant, as it didn't show up in Florio at all - but it sounded strangely familiar. Then I remembered that I'd come across the term in "saltarelli tedesci" at dancing, and emailed my teacher Mistress Katherina Weyssin to see if the term was the same, and what it meant. I was initially very excited because I thought it might have meant stamped, as these wafers are stamped and a saltarello tedesco is a skip with a stamp on the end - but actually, it means "German". So now instead I'm wondering what about these wafers makes them German....

2 A "Mariconda" according to Florio, can refer to a specific type of small Italian pie or "chewet", or to a particular cream filling.

3 The same term, "colla" is used, which I have previously translated as "paste", However, since the term "pasta" is also used later in the sentence, I've chosen to translate the word this time as batter instead.