of crushed coarse sugar-candy in
a little less than one pint of boiling water ; let it cool,
add nearly Jib. of clarified butter, lib. of fine flour,
cinnamon and grated lemon rind as above, and one egg.
Stir it long and thoi-oughly as before, and, if possible, let
it stand till the next day. Have ready a moderate char-
coal fire and butter the iron ; put in the same quantity of
paste, and proceed in the same way. These cakes must be
kept in a warm, dry room, and the tins must, above all,
be well tied down or the contents wrill become flabby at
once. — This method really only varies in the quantities
— lib. of flour, of sugar, and of butter respectively, eight
eggs, cinnamon and lemon rind as above. Prepare the
butter as already shown, and add in turn eggs, sugar, and
FOREIGN CAKES.
flavouring, alternately with small quantities of flour. Bake
in the same way. In the south the ingredients are some-
what different — Rb. of flour-, Jib. of powdered sugar, the
finely chopped rind of half a lemon, Joz. of powdered
cinnamon, a small pinch of crushed cloves, l|oz. of melted
butter, two tablespoonfuls of rose water, one egg, and
some red or white wine. Stir all these things to a soft
paste, and bake as in the second recipe.
Greek Easter Cakes. — To every pound of butter allow one
of sugar and four of the finest dry flour. Mix the sugar
and flour very thoroughly, rubbing it between the hands
until the two ingredients are well incorporated ; put in the
butter quite hot, knead the whole well ; into this work
about 2oz. to 3oz. of yeast dissolved in warm water, and
some slightly salted lukewarm water (but only in sufficient
quantity to moisten the dough to the right amount).
When the dough has been thoroughly well kneaded, for at
least three-quarters of an hour, set the pan in a warm
place to rise for a couple of hours. Boll the pastry out
on a floured board, then, after cutting it into strips, roll
these with the palm of the hand till long, even, finger-like
rolls are obtained ; make these into plaits, true lover’s
knots, circles, bows, &c., brush them over with yolk of
egg, and bake them a good colour in the oven after the
bread has been taken out, or in a moderately and evenly
heated kitchen oven.
Hutzel Brod. — This is essentially a Bavarian dish.
Parboil lib. of dried prunes and lib. of small dried pears ;
stone the former and cut the latter in half ; in the liquor
in which these have been boiled, parboil ten or twelve
figs, cut them in dice, then put the liquor to boil over the
fire till it has been reduced to nearly a quarter of a pint.
When this has partly cooled, put it in a basin, add three
■dessertspoonfuls of yeast, a small lump of leaven (i.e., of
•dough that has previously been prepared with yeast and
put aside), and enough flour to form a dough as before.
M
162 BREAD, CAKES, AND BISCUITS.
✪ Kougloff (German)
Page 103 · 3 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
of crushed coarse sugar-candy in a little less than one pint of boiling water ; let it cool, add nearly 1lb. of clarified butter, 1lb. of fine flour, cinnamon and grated lemon rind as above, and one egg. Stir it long and thoi-oughly as before, and, if possible, let it stand till the next day. Have ready a moderate charcoal fire and butter the iron ; put in the same quantity of paste, and proceed in the same way. These cakes must be kept in a warm, dry room, and the tins must, above all, be well tied down or the contents will become flabby at once. — This method really only varies in the quantities — 1lb. of flour, of sugar, and of butter respectively, eight eggs, cinnamon and lemon rind as above. Prepare the butter as already shown, and add in turn eggs, sugar, and
flavouring, alternately with small quantities of flour. Bake in the same way. In the south the ingredients are somewhat different — 1lb. of flour, 1lb. of powdered sugar, the finely chopped rind of half a lemon, 1oz. of powdered cinnamon, a small pinch of crushed cloves, 1½oz. of melted butter, two tablespoonfuls of rose water, one egg, and some red or white wine. Stir all these things to a soft paste, and bake as in the second recipe.
Greek Easter Cakes. — To every pound of butter allow one of sugar and four of the finest dry flour. Mix the sugar and flour very thoroughly, rubbing it between the hands until the two ingredients are well incorporated; put in the butter quite hot, knead the whole well; into this work about 2oz. to 3oz. of yeast dissolved in warm water, and some slightly salted lukewarm water (but only in sufficient quantity to moisten the dough to the right amount). When the dough has been thoroughly well kneaded, for at least three-quarters of an hour, set the pan in a warm place to rise for a couple of hours. Boll the pastry out on a floured board, then, after cutting it into strips, roll these with the palm of the hand till long, even, finger-like rolls are obtained ; make these into plaits, true lover’s knots, circles, bows, &c., brush them over with yolk of egg, and bake them a good colour in the oven after the bread has been taken out, or in a moderately and evenly heated kitchen oven.
Hutzel Brod. — This is essentially a Bavarian dish. Parboil 1lb. of dried prunes and 1lb. of small dried pears ; stone the former and cut the latter in half ; in the liquor in which these have been boiled, parboil ten or twelve figs, cut them in dice, then put the liquor to boil over the fire till it has been reduced to nearly a quarter of a pint. When this has partly cooled, put it in a basin, add three ■dessertspoonfuls of yeast, a small lump of leaven (i.e., of •dough that has previously been prepared with yeast and put aside), and enough flour to form a dough as before.
M
Records on this page
Kougloff (German)Greek Easter CakesHutzel Brod