German Frying Batter.— Thoroughly
mix six ounces of flour with one ounce of
melted, but not oiled, butter, the yolk of an
egg, and two table-spoonfuls of water. Add
a pinch of salt, and, verj' gradually, a quarter
of a pint of mild ale✪ German Frying Batter. Beat the ingredieiits
with a wooden spoon till they are smoothly
blended. This batter is better for being made
two or three hours before it is wanted. Just
before using, add the white of an egg, beaten
to a solid froth. Time, twenty minutes to pre-
pare. Probable cost, 3d. for this quantity.
Sufficient for about one and a half or two
pounds of meat or vegetables.
German Konglauffe. — Work ten ounces
of fresh butter to a cream. Mix with it a
quarter of a pound of loaf sugar, which has
been well-rubbed on a large lemon, and after-
wards poimded, half a tea-spoonful of salt, half
a nutmeg, grated, four ounces of fine flour, and
two eggs, well beaten. Work these ingredients
together for a few minutes, then add three-
quarters of a pound more flour, two whole eggs,
and the yolks of fou✪ German Konglauffer. These should be put in
gradually. Dissolve three-quarters of an ounce
of German yeast in a small tea-cupful of luke-
Avarmmilk. Work this in with the rest. Butter
a quart mould. Blanch and slice four ounces
of sweet almonds, put them in neat layers round
the inside of the mould, pour in the mixture,
and bake in a moderate oven. As soon as the
konglaiiife is sufficiently baked, turn it out,
strew a little powdered cinnamon over it, and
return it to the oven for three or four minutes.
Time to bake, about an hour and a half. Pro-
bable cost, 2s. 2d. Sufficient for a quart mould.
German Onion Beef. — Put four or five
pounds of the thin end of the flank of beef into
a stewpan, with sufficient water to cover it, one
dessert-spoonful of salt and a little mushn bag
containing one dozsn bruised cloves, two dozen
peppercorns, one bay-leaf, and the thin rind of
a large lemon. Simmer gently for forty minutes.
Add eight large onions, cut into slices✪ German Onion Beef, and
GER
(250)
GEB
isimmer again till tlicy arc tender. Eemovo the
scum carefully as it rises. Take out the muslin
bag, and thicken the gravy with one tahlc-spoon-
f ul of flour, mixed with two of cold water. IServe
■on a hot dish, and place the meat in the same
4isli with the onions, «S:c. Time, an houi- and a
quarter. Prohahlo cost, beef, 9d. per lb. Suf-
ficient for six or eight persons.
Gsrinail Paste. — Mix one pound of fine
fiour with two ounces of pounded sugar, a pinch
•of salt, and the grated rind of half a lemon.
Hub in half a pound of butter, and make it into
a smooth paste with the yolks of two eggs beaten
with a table-spoonful of water. Roll the paste out
in thin sheets, and fold it over two or three times.
If intended for fruit pies or tarts, the sugar is
.better omitted. Time, twenty minutes to pre-
pare. Probable cost, lOd. for this quantity.
German Pudding, Baked. — Put a ✪ German Paste
Page 592 · 5 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
German Frying Batter.— Thoroughly mix six ounces of flour with one ounce of melted, but not oiled, butter, the yolk of an egg, and two table-spoonfuls of water. Add a pinch of salt, and, verj' gradually, a quarter of a pint of mild ale. Beat the ingredients with a wooden spoon till they are smoothly blended. This batter is better for being made two or three hours before it is wanted. Just before using, add the white of an egg, beaten to a solid froth. Time, twenty minutes to prepare. Probable cost, 3d. for this quantity. Sufficient for about one and a half or two pounds of meat or vegetables.
German Konglauffe. — Work ten ounces of fresh butter to a cream. Mix with it a quarter of a pound of loaf sugar, which has been well-rubbed on a large lemon, and afterwards pounded, half a tea-spoonful of salt, half a nutmeg, grated, four ounces of fine flour, and two eggs, well beaten. Work these ingredients together for a few minutes, then add threequarters of a pound more flour, two whole eggs, and the yolks of four. These should be put in gradually. Dissolve three-quarters of an ounce of German yeast in a small tea-cupful of luke-warm milk. Work this in with the rest. Butter a quart mould. Blanch and slice four ounces of sweet almonds, put them in neat layers round the inside of the mould, pour in the mixture, and bake in a moderate oven. As soon as the konglauffe is sufficiently baked, turn it out, strew a little powdered cinnamon over it, and return it to the oven for three or four minutes. Time to bake, about an hour and a half. Probable cost, 2s. 2d. Sufficient for a quart mould.
German Onion Beef. — Put four or five pounds of the thin end of the flank of beef into a stewpan, with sufficient water to cover it, one dessert-spoonful of salt and a little muslin bag containing one dozen bruised cloves, two dozen peppercorns, one bay-leaf, and the thin rind of a large lemon. Simmer gently for forty minutes. Add eight large onions, cut into slices, and
GER
(250)
GEB
simmer again till they are tender. Eemovo the scum carefully as it rises. Take out the muslin bag, and thicken the gravy with one table-spoonful of flour, mixed with two of cold water. Serve on a hot dish, and place the meat in the same dish with the onions, «S:c. Time, an houi- and a quarter. Prohahlo cost, beef, 9d. per lb. Sufficient for six or eight persons.
German Paste. — Mix one pound of fine flour with two ounces of pounded sugar, a pinch •of salt, and the grated rind of half a lemon. Rub in half a pound of butter, and make it into a smooth paste with the yolks of two eggs beaten with a table-spoonful of water. Roll the paste out in thin sheets, and fold it over two or three times. If intended for fruit pies or tarts, the sugar is .better omitted. Time, twenty minutes to prepare. Probable cost, lOd. for this quantity.
German Pudding, Baked. — Put a
Records on this page
German Frying BatterGerman KonglauffeGerman Onion BeefGerman PasteGerman Pudding, Baked