Braunschweig er Kuchen (Ge rman ) . — Mak e a good dough
with about lib. of fine, dry, sifted flour, fib. of fresh butter,
the yolks of four eggs, three-quarters of a pint of cream,
four tablespoonfuls of fresh brewer’s yeast, a pinch of salt,
and a tablespoonful of sugar ; work it well as stated above,
set it to rise, then work into it about 4oz. of sultanas and
currants respectively✪ Braunschweiger Kuchen (German). Spread the dough on a buttered
paper in a layer of the thickness of half to three-quarters
of an inch ; cover it with a cloth, and set it to rise till
more than double its original thickness; prick it all over
with a pointed piece of wood, brush it with egg, sprinkle
the cake thickly with chopped almonds and a little sugar,
and bake slowly for half an hour.
Butter Kuchen ( German ). — Beat Jib. of butter to a cream,
then work in one whole egg and 4oz. caster sugar ; now add
in gradually Jib. of flour✪ Butter Kuchen (German), working it till the paste leaves
the side of the basin, and flavour it to taste. In Germany
cinnamon is mostly used to flavour this cake. When well
mixed, spread it on a floured baking tin, to the depth of
two inches, and let it bake for five minutes ; then lift it out,
and with a knife mark it out pretty deeply into squares or
strips, return it to the oven and let it bake for twenty-five
minutes longer, then lift it out and serve dusted with
coarsely pounded loaf sugar, chopped almonds, and a little
cinnamon or vanilla, &c. This paste when cooked is so
brittle that, unless divided before it is fully baked, it
would crumble to pieces.
Chocolate Cake {American). — Take two cups of sugar,
three-quarters of a cup of butter, one cup of milk, three
and a half cups of flour, the yolks of five eggs and the
FOREIGN CAKES.
157
•whites of two, half a teaspoonful of carbonate of soda, and
one teaspoonful of cream of tartar✪ Chocolate Cake (American). Mix and bake in
exactly the same way as lemon jelly cake, only filling and
icing with chocolate icing. Or, if preferred, it may be
baked in one tin, and the icing poured over the top only.
Chocolate Icing. — Take one cup of sugar, four tablespoon-
fuls of water, the well-beaten white of one egg, a pinch of
cream of tartar, and loz. of unsweetened chocolate✪ Chocolate Icing grated.
Boil the sugar and water together until the syrup will
string when poured from the end of a spoon. Stir the
grated chocolate into the stiff white of egg, to which has
been added the cream of tartar. Slowly pour the boiling
syrup on the egg, beating hard all the time. Beat until
the mixture begins to cool and thicken, and then spread it
between the layers of cake, and on the top.
Page 100 · 4 recipe records on this page
Presented as published in 1902. 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
Braunschweiger Kuchen (German ) . — Mak e a good dough with about 1lb. of fine, dry, sifted flour, 1lb. of fresh butter, the yolks of four eggs, three-quarters of a pint of cream, four tablespoonfuls of fresh brewer’s yeast, a pinch of salt, and a tablespoonful of sugar ; work it well as stated above, set it to rise, then work into it about 4oz. of sultanas and currants respectively. Spread the dough on a buttered paper in a layer of the thickness of half to three-quarters of an inch ; cover it with a cloth, and set it to rise till more than double its original thickness; prick it all over with a pointed piece of wood, brush it with egg, sprinkle the cake thickly with chopped almonds and a little sugar, and bake slowly for half an hour.
Butter Kuchen ( German ). — Beat 1lb. of butter to a cream, then work in one whole egg and 4oz. caster sugar ; now add in gradually 1lb. of flour, working it till the paste leaves the side of the basin, and flavour it to taste. In Germany cinnamon is mostly used to flavour this cake. When well mixed, spread it on a floured baking tin, to the depth of two inches, and let it bake for five minutes ; then lift it out, and with a knife mark it out pretty deeply into squares or strips, return it to the oven and let it bake for twenty-five minutes longer, then lift it out and serve dusted with coarsely pounded loaf sugar, chopped almonds, and a little cinnamon or vanilla, &c. This paste when cooked is so brittle that, unless divided before it is fully baked, it would crumble to pieces.
Chocolate Cake {American). — Take two cups of sugar, three-quarters of a cup of butter, one cup of milk, three and a half cups of flour, the yolks of five eggs and the whites of two, half a teaspoonful of carbonate of soda, and one teaspoonful of cream of tartar. Mix and bake in exactly the same way as lemon jelly cake, only filling and icing with chocolate icing. Or, if preferred, it may be baked in one tin, and the icing poured over the top only. Chocolate Icing. — Take one cup of sugar, four tablespoonfuls of water, the well-beaten white of one egg, a pinch of cream of tartar, and 1oz. of unsweetened chocolate grated. Boil the sugar and water together until the syrup will string when poured from the end of a spoon. Stir the grated chocolate into the stiff white of egg, to which has been added the cream of tartar. Slowly pour the boiling syrup on the egg, beating hard all the time. Beat until the mixture begins to cool and thicken, and then spread it between the layers of cake, and on the top.
Records on this page
Braunschweiger Kuchen (German)Butter Kuchen (German)Chocolate Cake (American)Chocolate Icing