T ailli-Kata'tf . — Make a very smooth paste, suitable for
frying, with lib. of flour, a pinch of salt and one of sugar,
and about 4oz. of melted butter✪ T ailli-Kata'tf (in Constantinople a
mixture of oil and water is used instead). Put this
paste into a pointed paper or forcing bag, squeeze
out the paste like thick vermicelli in different lengths,
according to fancy, on to a flat baking dish (they
must not touch each other), and set them on a stand
or a tripod over some hot embers ; when they are dry,
which will be very soon, put them into a shallow biscuit
mould, or a buttered fireproof dish, cover them with a
little clarified butter, and bake for twenty minutes in a
moderate oven. Turn them out and serve with vanilla or
orange syrup poured over.
Koulitsch ( Levantine ). — This is the Easter bread, and is
M 2
164 BREAD, CAKES, AND BISCUITS.
generally made in rather large quantities. It is merely a
loaf of leavened dough pi'epared thus : Take 61b. of dry,
warm flour (or a smaller weight suitably proportioned to
the rest of the ingredients), stir into this three to four
pints of lukewarm milk and 2oz. of yeast previously
dissolved in a little milk or water ; set this aside
to rise ; add the yolks of eight or ten eggs, then five
whole eggs, about lib. of butter melted, a little
more than this quantity of pounded sugar, half a table-
spoonful of salt, half a teaspoonful of saffron dissolved
in a little rum (about half a wineglassful), lib. of
picked raisins, and nearly as much of pounded almonds✪ Koulitsch (Levantine Easter Bread).
Knead the dough long and thoroughly, and set it to rise
again in a warm place for two hours or rather more. Form
this into one or more loaves ; place on the top a cross made
of rolled dough ; let it set in a warm oven for a few
moments ; brush it over with yolk of egg, strew it with
chopped almonds, pounded zwiebaclc (or biscuit), coarsely
pounded sugar and currants, and bake a light brown in a
moderately heated oven.
Koulourakia ( Greek tea-cakes). — Mix together lib. of fine
flour, one teaspoonful of baking powder, a pinch of salt,
and a small teaspoonful of powdered cinnamon or the same
of grated lemon rind ; cream together 4oz. fresh butter and
two large tablespoonfuls of caster sugar, and mix these
with the flour, &c., working it all to a dough with half a
pint of tepid milk✪ Koulourakia (Greek Tea-Cakes), being careful to knead it as little as
may be ; make it up in small round buns or in muffin rings,
place them a little apart on a baking tin, brush them over
with whole beaten egg, and bake at once in a hot oven.
Lemon Jelly Cake (American). — Take half a cup of
butter, two cups of sugar, one cup of milk, three eggs, three
and a half cups of flour, two teaspoonfuls of cream of
tartar, and one teaspoonful of carbonate of soda✪ Lemon Jelly Cake (American). Beat the
butter to a cream, add the sugar, and then the beaten yolk's
of the eggs. Dissolve the soda in the milk, and stir into
FOREIGN CAKES.
165
Page 105 · 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
Tailli-Katai . — Make a very smooth paste, suitable for frying, with lib. of flour, a pinch of salt and one of sugar, and about 4oz. of melted butter (in Constantinople a mixture of oil and water is used instead). Put this paste into a pointed paper or forcing bag, squeeze out the paste like thick vermicelli in different lengths, according to fancy, on to a flat baking dish (they must not touch each other), and set them on a stand or a tripod over some hot embers ; when they are dry, which will be very soon, put them into a shallow biscuit mould, or a buttered fireproof dish, cover them with a little clarified butter, and bake for twenty minutes in a moderate oven. Turn them out and serve with vanilla or orange syrup poured over.
Koulitsch ( Levantine ). — This is the Easter bread, and is
M 2
generally made in rather large quantities. It is merely a loaf of leavened dough prepared thus : Take 61b. of dry, warm flour (or a smaller weight suitably proportioned to the rest of the ingredients), stir into this three to four pints of lukewarm milk and 2oz. of yeast previously dissolved in a little milk or water ; set this aside to rise ; add the yolks of eight or ten eggs, then five whole eggs, about lib. of butter melted, a little more than this quantity of pounded sugar, half a tablespoonful of salt, half a teaspoonful of saffron dissolved in a little rum (about half a wineglassful), lib. of picked raisins, and nearly as much of pounded almonds. Knead the dough long and thoroughly, and set it to rise again in a warm place for two hours or rather more. Form this into one or more loaves ; place on the top a cross made of rolled dough ; let it set in a warm oven for a few moments ; brush it over with yolk of egg, strew it with chopped almonds, pounded zwieback (or biscuit), coarsely pounded sugar and currants, and bake a light brown in a moderately heated oven.
Koulourakia ( Greek tea-cakes). — Mix together lib. of fine flour, one teaspoonful of baking powder, a pinch of salt, and a small teaspoonful of powdered cinnamon or the same of grated lemon rind ; cream together 4oz. fresh butter and two large tablespoonfuls of caster sugar, and mix these with the flour, &c., working it all to a dough with half a pint of tepid milk, being careful to knead it as little as may be ; make it up in small round buns or in muffin rings, place them a little apart on a baking tin, brush them over with whole beaten egg, and bake at once in a hot oven.
Lemon Jelly Cake (American). — Take half a cup of butter, two cups of sugar, one cup of milk, three eggs, three and a half cups of flour, two teaspoonfuls of cream of tartar, and one teaspoonful of carbonate of soda. Beat the butter to a cream, add the sugar, and then the beaten yolk's of the eggs. Dissolve the soda in the milk, and stir into
Records on this page
T ailli-Kata'tfKoulitsch (Levantine Easter Bread)Koulourakia (Greek Tea-Cakes)Lemon Jelly Cake (American)