Apricot Layer Cake. — Beat half a pound of butter to a
cream, add half a pound of powdered sugar, beating all the
while; then put in the yolks of five eggs and, after, the
whites well beaten, six ounces of flour, two ounces of corn-
starch, and a teaspoonful of baking powder. Beat well;
add a quarter of a teaspoonful of mace, a teaspoonful of
vanilla, and two tablespoonfuls of sherry. Grease three
round tins and pour in the cake, and bake in a moderately
quick oven for fifteen minutes. When done remove carefully,
and stand the cakes on a cloth to cool for a few minutes.
Pare some apricots, and slice them thinly. Beat the
whites of two eggs lightly, and add four tablespoonfuls of
powdered sugar✪ Apricot Layer Cake, and beat till stiff enough to stand alone.
Put a layer of this over the top of one cake, then a layer of
sliced apricots; stand another cake on the top; put the
remainder of the white beaten eggs over the top of this
cake ; then another layer of apricots. Place the remaining
cake on the top of this ; press down lightly, and dust the
top over with powdered sugar.
Arme Ritter. — Take a plain roll two days old and cut it
into one-inch slices ; put these on flat dishes and pour over
them one pint of cold milk w^ell mixed with three eggs, a
little salt, and a little cinnamon✪ Arme Ritter or lemon flavouring.
220
THE housewife's KEFEREE
When the bread has soaked in all the liquid, fry it in half
butter and half lard to a nice golden colour on both sides.
Serve on a hot ^ dish ; sprinkle sugar over, and hand stewed
fruit with it.
Baden Cakes. — Make some short pastry with half a
pound of flour and six ounces of butter, and line some tins
with it. Then put an ounce and a half of castor sugar, a
quarter of a pound of butter, four tablespoonfuls of cream,
and the yolks of three eggs in a stewpan, and stir till it
becomes the consistency of cream ; then add a tablespoonful
of almonds which have been previously blanched and finely
cut up, and the whisked whites of the three eggs✪ Baden Cakes. Pour the
mixture into the tins, and bake for about twenty minutes.
When they are cold, ice the tops (the icing is made by
mixing one tablespoonful of icing sugar with one white of
an egg) ; sprinkle some finely-chopped pistachio nuts over
them, and serve cold. This makes ten cakes.
ButterkiLchen {Westphalian Recipe). — Sift three pounds
of flour into a basin which has been slightly warmed ; make
a well in the middle, and put in two cupf uls of castor sugar,
seven eggs, the peel of one lemon, and half a pint of milk
in w^hich two ounces of yeast have been dissolved. Warm
a pound and a half of butter, and add it gradually to the
other ingredients ; then beat all together briskly. Butter
thinly a baking sheet, spread the paste on it to the thick-
ness of three-quarters of an inch, and set it in a warm
place to rise. Butter the upper surface of the cake ;
sprinkle it with coarsely pounded sugar, and bake quickly.
It can be varied after the dough has risen, by sprinkling
it with a mixture of half a pound of coarsely pounded
sugar, three ounces of chopped almonds, and some powdered
cinnamon ; and put small lumps of butter all over at
regular intervals. Prick it well to avoid blisters rising.
When taken from the oven, sprinkle it with half a cupful
of rose water✪ ButterkiLchen. It should be eaten fresh, and is generally
cut into pieces two inches broad and five long.
Page 153 · 4 recipe records on this page
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Apricot Layer Cake. — Beat half a pound of butter to a cream, add half a pound of powdered sugar, beating all the while; then put in the yolks of five eggs and, after, the whites well beaten, six ounces of flour, two ounces of cornstarch, and a teaspoonful of baking powder. Beat well; add a quarter of a teaspoonful of mace, a teaspoonful of vanilla, and two tablespoonfuls of sherry. Grease three round tins and pour in the cake, and bake in a moderately quick oven for fifteen minutes. When done remove carefully, and stand the cakes on a cloth to cool for a few minutes. Pare some apricots, and slice them thinly. Beat the whites of two eggs lightly, and add four tablespoonfuls of powdered sugar, and beat till stiff enough to stand alone. Put a layer of this over the top of one cake, then a layer of sliced apricots; stand another cake on the top; put the remainder of the white beaten eggs over the top of this cake ; then another layer of apricots. Place the remaining cake on the top of this ; press down lightly, and dust the top over with powdered sugar.
Arme Ritter. — Take a plain roll two days old and cut it into one-inch slices ; put these on flat dishes and pour over them one pint of cold milk well mixed with three eggs, a little salt, and a little cinnamon or lemon flavoring.
THE housewife's KEFEREE
When the bread has soaked in all the liquid, fry it in half butter and half lard to a nice golden colour on both sides. Serve on a hot dish ; sprinkle sugar over, and hand stewed fruit with it.
Baden Cakes. — Make some short pastry with half a pound of flour and six ounces of butter, and line some tins with it. Then put an ounce and a half of castor sugar, a quarter of a pound of butter, four tablespoonfuls of cream, and the yolks of three eggs in a stewpan, and stir till it becomes the consistency of cream ; then add a tablespoonful of almonds which have been previously blanched and finely cut up, and the whisked whites of the three eggs. Pour the mixture into the tins, and bake for about twenty minutes. When they are cold, ice the tops (the icing is made by mixing one tablespoonful of icing sugar with one white of an egg) ; sprinkle some finely-chopped pistachio nuts over them, and serve cold. This makes ten cakes.
Butterküchen (Westphalian Recipe). — Sift three pounds of flour into a basin which has been slightly warmed ; make a well in the middle, and put in two cupfuls of castor sugar, seven eggs, the peel of one lemon, and half a pint of milk in which two ounces of yeast have been dissolved. Warm a pound and a half of butter, and add it gradually to the other ingredients ; then beat all together briskly. Butter thinly a baking sheet, spread the paste on it to the thickness of three-quarters of an inch, and set it in a warm place to rise. Butter the upper surface of the cake ; sprinkle it with coarsely pounded sugar, and bake quickly. It can be varied after the dough has risen, by sprinkling it with a mixture of half a pound of coarsely pounded sugar, three ounces of chopped almonds, and some powdered cinnamon ; and put small lumps of butter all over at regular intervals. Prick it well to avoid blisters rising. When taken from the oven, sprinkle it with half a cupful of rose water. It should be eaten fresh, and is generally cut into pieces two inches broad and five long.
Records on this page
Apricot Layer CakeArme RitterBaden CakesButterkiLchen