Cream 2 oz. of the butter and add 4 yolks to it
Then stir in the flour and the yeast, dissolved in a gill
of lukewarm water. Mix thoroughly. Place the dough
on a board, well dredged with flour, roll out to less than
^ inch in thickness and spread with the following
mixture : 4 yolks, beaten with 4 oz. sugar, and then the
4 whites, whisked stifBy, stirred into them with 2 oz.
grated almonds.
Roll together and then curl round on itself (in snail-
like form) and place to rise in a pan thickly buttered
with an oz. of butter. When well risen, bake in a hot
oven. After the first 10 minutes, pour over the Strudel
\ pint of cream and bake for a further 30 minutes.
Handelbrei.
(Almond Shape.)
I pint milk. 60 finely-pounded sweet al-
\ lb. sugar. monds.
10 oz. potato flour. 15 finely-pounded bitter al-
io eggs. monds.
Stir into a pint of milk ^ lb. sugar, 10 oz. potato flour,
60 finely-pounded sweet almonds and 15 bitter ones.
Boil to a thick pulp, stirring continuously. Then beat
10 ^SS^ ^^ ^ froth, and add to the pulp, simmering some
minutes longer. Rinse a mould with cold water, pour
in the mixture and serve with Vanilla Sauce. {See recipe,
page 67.)
KOHPOTT.
{ComfiSte.)
(Rhubarb Compete.)
I lb. rhubarb. I A drop or two of cochineal,
t gill water. [ 2 tablespoonsful lemon juice.
Cinnamon or lemon peel [ \ lb. sugar.
I leaf of gelatine✪ Rhubarb Compote.
Peel the rhubarb and cut into short lengths. Bcril a
piece of cinnamon stick or lemon peel in the water for
5 minutes. Then put in the rhubarb, removing the
flavouring, and boil 10 minutes. Add the lemon juice,
the dissolved gelatine and a few drops of cochineal.
Staohfllhaer-Kompott
(Gooseberry Comp6tb.)
I lb, gooseberries. I A pinch of carbonate of soda.
A small piece of cinnamon 1 gill water,
stick. I i lb. sugar.
Top and tail the gooseberries and throw them into a
quart of boiling water with a pinch of carbonate of soda.
As soon as the fruit rises to the surface, take it out and
drain on a sieve, dashing a little cold water over it.
Boil the sugar with the cinnamon in a gill of water for 5
minutes, then put the gooseberries in and bring once
more just to the boil. Take out, boil the syrup down a
little and pour over the gooseberries.
I lb. raspberries.
^ gill water.
Compote. 191
Himbeer-Kompott,
(Raspberry Comp6tb.)
A pinch of potato flour.
10 oz. sugar.
Boil up the sugar and the water and pour over the
fruit. Leave standing for 1 5 minutes. Then strain off the
syrup, boil it for 5 minutes, thicken with potato flour,
and pour over the fruit again.
Johannisbeer-Kompott.
(Red Currant Comp6tb.)
I lb. currants.
A pinch of potato flour«
14 oz. sugar.
\ gill water.
Prepare as Raspberry Compote.
Apfel-Kompott.
(Apple Comp6te.)
1 lb. peeled apples. 8 oz. sugar.
2 tablespooDsful lemon juice. \ pint water.
Boil up the water and sugar, add the lemon juice and
the apples, cut into thick slices, and shake to and fro
over the fire, keeping the saucepan covered till the
apples are transparent. Then take out, boil the syrup
down and pour over them.
ApfelmuB,
(Apple Fool.)
2, lbs. apples. | 5 oz. sugar.
Peel and core the apples, cutting them up and putting
them into cold water at once to preserve the colour.
Then place in a saucepan with 3 tablespoonsful of water,
keeping the lid on and shaking the pan to and fro
frequently. When the apples are soft, rub them through
a hair sieve and sweeten with sugar. A flavouring of
cinnamon or lemon may be added if desired.
192 Kampott.
Pflamnen-Kompott.
(Plum Comp6te.)
I lb. plums. I ^ lb. sugar.
A piece of cinnamon stick. ✪ Gooseberry Compote| \ gill water.
Boil the water with the sugar, put in the plums,
washed and stoned, boil up once, then take out and
drain. Let the juice boil down to a thick syrup and pour
it over the plums.
Mirabellen, greengages, etc., are prepared in the
same way.
Blmen-Kompott
(PbAR COMPdTE.)
Page 79 · 11 recipe records on this page
Presented as published in 1906. 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
A modernized reading is not available for this page yet. You are seeing the original text.
Cream 2 oz. of the butter and add 4 yolks to it
Then stir in the flour and the yeast, dissolved in a gill
of lukewarm water. Mix thoroughly. Place the dough
on a board, well dredged with flour, roll out to less than
^ inch in thickness and spread with the following
mixture : 4 yolks, beaten with 4 oz. sugar, and then the
4 whites, whisked stifBy, stirred into them with 2 oz.
grated almonds.
Roll together and then curl round on itself (in snail-
like form) and place to rise in a pan thickly buttered
with an oz. of butter. When well risen, bake in a hot
oven. After the first 10 minutes, pour over the Strudel
\ pint of cream and bake for a further 30 minutes.
Handelbrei.
(Almond Shape.)
I pint milk. 60 finely-pounded sweet al-
\ lb. sugar. monds.
10 oz. potato flour. 15 finely-pounded bitter al-
io eggs. monds.
Stir into a pint of milk ^ lb. sugar, 10 oz. potato flour,
60 finely-pounded sweet almonds and 15 bitter ones.
Boil to a thick pulp, stirring continuously. Then beat
10 ^SS^ ^^ ^ froth, and add to the pulp, simmering some
minutes longer. Rinse a mould with cold water, pour
in the mixture and serve with Vanilla Sauce. {See recipe,
page 67.)
KOHPOTT.
{ComfiSte.)
(Rhubarb Compete.)
I lb. rhubarb. I A drop or two of cochineal,
t gill water. [ 2 tablespoonsful lemon juice.
Cinnamon or lemon peel [ \ lb. sugar.
I leaf of gelatine.
Peel the rhubarb and cut into short lengths. Bcril a
piece of cinnamon stick or lemon peel in the water for
5 minutes. Then put in the rhubarb, removing the
flavouring, and boil 10 minutes. Add the lemon juice,
the dissolved gelatine and a few drops of cochineal.
Staohfllhaer-Kompott
(Gooseberry Comp6tb.)
I lb, gooseberries. I A pinch of carbonate of soda.
A small piece of cinnamon 1 gill water,
stick. I i lb. sugar.
Top and tail the gooseberries and throw them into a
quart of boiling water with a pinch of carbonate of soda.
As soon as the fruit rises to the surface, take it out and
drain on a sieve, dashing a little cold water over it.
Boil the sugar with the cinnamon in a gill of water for 5
minutes, then put the gooseberries in and bring once
more just to the boil. Take out, boil the syrup down a
little and pour over the gooseberries.
I lb. raspberries.
^ gill water.
Compote. 191
Himbeer-Kompott,
(Raspberry Comp6tb.)
A pinch of potato flour.
10 oz. sugar.
Boil up the sugar and the water and pour over the
fruit. Leave standing for 1 5 minutes. Then strain off the
syrup, boil it for 5 minutes, thicken with potato flour,
and pour over the fruit again.
Johannisbeer-Kompott.
(Red Currant Comp6tb.)
I lb. currants.
A pinch of potato flour«
14 oz. sugar.
\ gill water.
Prepare as Raspberry Compote.
Apfel-Kompott.
(Apple Comp6te.)
1 lb. peeled apples. 8 oz. sugar.
2 tablespooDsful lemon juice. \ pint water.
Boil up the water and sugar, add the lemon juice and
the apples, cut into thick slices, and shake to and fro
over the fire, keeping the saucepan covered till the
apples are transparent. Then take out, boil the syrup
down and pour over them.
ApfelmuB,
(Apple Fool.)
2, lbs. apples. | 5 oz. sugar.
Peel and core the apples, cutting them up and putting
them into cold water at once to preserve the colour.
Then place in a saucepan with 3 tablespoonsful of water,
keeping the lid on and shaking the pan to and fro
frequently. When the apples are soft, rub them through
a hair sieve and sweeten with sugar. A flavouring of
cinnamon or lemon may be added if desired.
192 Kampott.
Pflamnen-Kompott.
(Plum Comp6te.)
I lb. plums. I ^ lb. sugar.
A piece of cinnamon stick. | \ gill water.
Boil the water with the sugar, put in the plums,
washed and stoned, boil up once, then take out and
drain. Let the juice boil down to a thick syrup and pour
it over the plums.
Mirabellen, greengages, etc., are prepared in the
same way.
Blmen-Kompott
(PbAR COMPdTE.)