Gingerbread Nuts, To make.— Six ounces of butter, a
quarter of a pound of sugar, a quarter of a pound of treacle ;
boil them together, and a quarter of a pound of oatmeal
nicely sifted, one and a half ounce of grated ginger, half a
pound of flour, adding citron or orange as you like✪ Gingerbread Nuts ; mix all
well together into a stiff paste, roll it out and cut into nuts
the size you like. Twenty minutes will bake them.
Karlsbad Wafers. — Beat the whites of ten eggs to a stiff"
froth ; add one pound of castor sugar, half an ounce of
cinnamon, and three-quarters of a pound of sifted flour✪ Karlsbad Wafers. Lay
a tablespoonful of it on a greased baking tin, each spoonful
two inches from the other apart, smooth them out with the
round side of a teaspoon to the thickness of a knife blade,
the shape to be round. Bake in a quick oven. Have
ready a finger-thick, round, smooth stick of wood. Boll
each one of the cakes around it, like the outside leaf of a
cigar ; press it on the wood a little, and pull the stick out.
Kenlonrakia ; Tea Cake. — To one pound of flour add four
ounces of butter, a pinch of salt, one of sugar, and one small
teaspoonful of powdered cinnamon. Mix the powder, salt,
and sugar in the flour in a dry state ; then rub in the butter.
Add half a pint of tepid milk✪ Kenlonrakia; Tea Cake to make it into a dough, but
it must not be kneaded much ; make it into small rings and
place these on the baking tin at a little distance from one
CAKES AND CONFECTIONS
223
another, to prevent them sticking ; egg them over with a
brush, and put them at once into a hot oven and bake.
Kirschen KtLchen ; Cherry Cake {German). — Soak half a
pound of shced bread in as much cold milk as it will absorb,
press it out; add six well-beaten eggs, two ounces of
pounded almonds, a quarter of a pound of sugar, a quarter
of a pound of creamed butter, and a small teaspoonful of
powdered cinnamon. When these are well mixed, stir in
one and a half pound of cherries✪ Kirschen KtLchen; Cherry Cake. Butter well an inch-deep
tin : fill with the mixture ; strew sugar and cinnamon over
the top, with a few sliced almonds, and bake slowly in a
moderate oven.
Moscow Buns. — Dissolve one ounce of encore yeast in a
pint of warm milk, beat up two eggs and two ounces of cas-
tor sugar together, and add the milk ; then rub a quarter of a
pound of butter into two pounds of flour and a saltspoonful
of mixed spice✪ Moscow Buns. With these make a well, and add the above
mixture ; make it into soft dough ; mould round, and put on
baking tins, well buttered, nearly close together ; wash over
with milk, bake in a sharp oven; wash over again with milk
directly they come out of the oven.
Norfolk Eusks. — Take one and a half pound of flour, two
ounces of butter, two ounces of lard, two dessertspoonfuls
of baking powder, one saltspoonful of salt ; all of which mix
thoroughly together. Add one egg beaten up with as much
milk as will make it into a stifl* past✪ Norfolk Euskse ; roll out to about
the thickness of two inches, and cut into rounds with the top
of a tumbler, previously dipped into flour to prevent the
mixture sticking to it. Bake in a brisk oven until they
are of a light brown colour ; then take them out, and pull
them each in half, and put them into a slow oven to dry.
Page 155 · 6 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
Gingerbread Nuts, To make.— Six ounces of butter, a quarter of a pound of sugar, a quarter of a pound of treacle ; boil them together, and a quarter of a pound of oatmeal nicely sifted, one and a half ounce of grated ginger, half a pound of flour, adding citron or orange as you like ; mix all well together into a stiff paste, roll it out and cut into nuts the size you like. Twenty minutes will bake them.
Karlsbad Wafers. — Beat the whites of ten eggs to a stiff froth ; add one pound of castor sugar, half an ounce of cinnamon, and three-quarters of a pound of sifted flour. Lay a tablespoonful of it on a greased baking tin, each spoonful two inches from the other apart, smooth them out with the round side of a teaspoon to the thickness of a knife blade, the shape to be round. Bake in a quick oven. Have ready a finger-thick, round, smooth stick of wood. Boll each one of the cakes around it, like the outside leaf of a cigar ; press it on the wood a little, and pull the stick out.
Kenlonrakia; Tea Cake. — To one pound of flour add four ounces of butter, a pinch of salt, one of sugar, and one small teaspoonful of powdered cinnamon. Mix the powder, salt, and sugar in the flour in a dry state ; then rub in the butter. Add half a pint of tepid milk to make it into a dough, but it must not be kneaded much ; make it into small rings and place these on the baking tin at a little distance from one
another, to prevent them sticking ; egg them over with a brush, and put them at once into a hot oven and bake.
Kirschen Kichen; Cherry Cake {German). — Soak half a pound of shced bread in as much cold milk as it will absorb, press it out; add six well-beaten eggs, two ounces of pounded almonds, a quarter of a pound of sugar, a quarter of a pound of creamed butter, and a small teaspoonful of powdered cinnamon. When these are well mixed, stir in one and a half pound of cherries. Butter well an inch-deep tin : fill with the mixture ; strew sugar and cinnamon over the top, with a few sliced almonds, and bake slowly in a moderate oven.
Moscow Buns. — Dissolve one ounce of encre yeast in a pint of warm milk, beat up two eggs and two ounces of castor sugar together, and add the milk ; then rub a quarter of a pound of butter into two pounds of flour and a saltspoonful of mixed spice. With these make a well, and add the above mixture ; make it into soft dough ; mould round, and put on baking tins, well buttered, nearly close together ; wash over with milk, bake in a sharp oven; wash over again with milk directly they come out of the oven.
Norfolk Rusks. — Take one and a half pound of flour, two ounces of butter, two ounces of lard, two dessertspoonfuls of baking powder, one saltspoonful of salt ; all of which mix thoroughly together. Add one egg beaten up with as much milk as will make it into a stifl* paste ; roll out to about the thickness of two inches, and cut into rounds with the top of a tumbler, previously dipped into flour to prevent the mixture sticking to it. Bake in a brisk oven until they are of a light brown colour ; then take them out, and pull them each in half, and put them into a slow oven to dry.
Records on this page
Gingerbread NutsKarlsbad WafersKenlonrakia; Tea CakeKirschen KtLchen; Cherry CakeMoscow BunsNorfolk Eusks