Honey Bove Cakes (German). — (1) Put 2 breakfast-cupfuls of
Honey into a saucepan with 12oz. of powdered loaf sugar,
bring them gently to the boil, throw in 4oz. of almonds with
their skins left on and cut into pieces, simmer for about five
minutes longer, remove the pan from the fire, add 8oz. of
candied peel cut up into small pieces, f teaspoonful of
bicarbonate of soda, half of a grated nutmeg, 1 drachm of
ground cloves, Joz. of ground cinnamon, the thin rind of a
lemon, and lastly 1 wineglassful of rum✪ Honey Bove Cakes (German). The peel, &c., should
not be added until the mixture has slightly cooled. Turn
the dough out on to a board, and while still warm roll it
out as thin as possible ; now cut it into oblong shapes, 4in.
long by 2in. wide, put them on well-floured baking-tins, and
let them stand for twelve hours or so in a cool place. Put
them into a moderate oven, bake them, taking care they do
not brown, mask with sugar icing, and when this is set the
cakes are ready for use.
(2) Put 101b. of strained Honey into a bright copper basin,
place it on the fire, and when the contents begin to boil add
sufficient flour to form a stiffish dough. Let it get cold, and
to each 51b. of dough add l|oz. of bicarbonate of soda and
any spices desired ; mix well, and with it fill more moulds,
pressing down firmly. Put them close together on a baking-
sheet, and bake in a moderately-hot oven. When done, turn
them out, wash over with a solution of gum or glue-water to
give them a brilliant glossy appearance, let them get cold,
cut up into shapes, and they are ready. Half Honey and
half molasses may be used, and they can be further enriched
by adding chopped almonds, citron, or raisins.
Honey Nougat. — Put ljlb. each of sugar and strained
Honey in a saucepan over a very gentle fire, and stir till it
Fig. 960. Honey Nougats.
is quite brittle, which can be ascertained by putting a little
into cold water. Add the well-beaten whites of three eggs,
and stir them well in. If a little of the mixture be rolled
between the fingers and should not be sticky, stir in a
flavouring of orange essence, and then mix in 1 Alb. of sweet
3 M
For details respecting Culinary Processes , Utensils, Sauces, &c., referred to, see under their special heads.
770
THE ENCYCLOPEDIA OF PRACTICAL COOKERY.
H oney — continued.
almonds, blanched and thoroughly dried ; blend all well
together, and spread it 2in. thick on oiled papers, lay it
between two boards, put a heavy weight on top, and leave
till quite cold. Then cut it into strips. See Fig. 960.
Honey Sweetmeats. — Put VI b. of butter in a saucepan, place
it over the fire until melted, then mix in gradually lib. of
flour mixed to a smooth batter with 1 pint of water, and add
11b. of the best white Honey✪ Honey Sweetmeats. Stir the mixture over the fire
until the butter begins to rise to the top, take it off the fire,
and stir for a few minutes longer, pressing it to the sides
of the pan with the back of the spoon. When ready, pile
the sweetmeats in a pyramid on a hot dish, and serve.
Page 121 · 2 recipe records on this page
Presented as published in 1892. 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
Honey Bove Cakes (German). — (1) Put 2 breakfast-cupfuls of Honey into a saucepan with 12oz. of powdered loaf sugar, bring them gently to the boil, throw in 4oz. of almonds with their skins left on and cut into pieces, simmer for about five minutes longer, remove the pan from the fire, add 8oz. of candied peel cut up into small pieces, 1 teaspoonful of bicarbonate of soda, half of a grated nutmeg, 1 drachm of ground cloves, 1 oz. of ground cinnamon, the thin rind of a lemon, and lastly 1 wineglassful of rum. The peel, &c., should not be added until the mixture has slightly cooled. Turn the dough out on to a board, and while still warm roll it out as thin as possible ; now cut it into oblong shapes, 4in. long by 2in. wide, put them on well-floured baking-tins, and let them stand for twelve hours or so in a cool place. Put them into a moderate oven, bake them, taking care they do not brown, mask with sugar icing, and when this is set the cakes are ready for use.
(2) Put 10 lb. of strained Honey into a bright copper basin, place it on the fire, and when the contents begin to boil add sufficient flour to form a stiffish dough. Let it get cold, and to each 5 lb. of dough add 1½ oz. of bicarbonate of soda and any spices desired ; mix well, and with it fill more moulds, pressing down firmly. Put them close together on a bakingsheet, and bake in a moderately-hot oven. When done, turn them out, wash over with a solution of gum or glue-water to give them a brilliant glossy appearance, let them get cold, cut up into shapes, and they are ready. Half Honey and half molasses may be used, and they can be further enriched by adding chopped almonds, citron, or raisins.
Honey Nougat. — Put 1½ lb. each of sugar and strained Honey in a saucepan over a very gentle fire, and stir till it
Fig. 960. Honey Nougats.
is quite brittle, which can be ascertained by putting a little into cold water. Add the well-beaten whites of three eggs, and stir them well in. If a little of the mixture be rolled between the fingers and should not be sticky, stir in a flavouring of orange essence, and then mix in 1 lb. of sweet
3 M
For details respecting Culinary Processes , Utensils, Sauces, &c., referred to, see under their special heads.
H oney — continued.
almonds, blanched and thoroughly dried ; blend all well together, and spread it 2in. thick on oiled papers, lay it between two boards, put a heavy weight on top, and leave till quite cold. Then cut it into strips. See Fig. 960.
Honey Sweetmeats. — Put 1 lb. of butter in a saucepan, place it over the fire until melted, then mix in gradually 1 lb. of flour mixed to a smooth batter with 1 pint of water, and add 1 lb. of the best white Honey. Stir the mixture over the fire until the butter begins to rise to the top, take it off the fire, and stir for a few minutes longer, pressing it to the sides of the pan with the back of the spoon. When ready, pile the sweetmeats in a pyramid on a hot dish, and serve.
Records on this page
Honey Bove Cakes (German)Honey Sweetmeats