Rub the strawberries through a hair sieve. Boil up the
water with the sugar and, when cold, stir into it the
strawberries, lemon juice, wine and whisked whites of
^ggs and freeze.
Himbeer-Eis.
(Raspberry Icb.)
Prepared as Strawberry Ice, a little cochineal being
added.
EiB Yon Sohlagsahne.
(Whipped Cream Ice.)
I pint stiffly-whipped cream. | \ lb. sugar.
Half a vanilla stick, pounded.✪ Whipped Cream Ice
Stir the cream, vanilla and sugar well together and fill
the freezing machine at once with the mixture. All ice
prepared with whipped cream need only stand 3 hours
in a bed of ice — it need not be shaken.
Coffee extract or Maraschino may be substituted for
the vanilla flavouring.
i
GEBACK: TORTEN UND KUCHEN.
(Cakes.)
Napfkuohen mit Hefe.
(Plain Yeast Cake.)
li lb. sifted flour.
i pint milk.
5 oz. sugar.
4 oz. currants. j 12 bitter almonds.
4 oz. raisins. I Lemon peel to taste.
i^ oz. yeast.
3 eggs.
5 oz. butter✪ Plain Yeast Cake.
Grumble up the yeast in a basin, sprinkle }i tea-
spoonful of sugar over it and allow it to stand for 10
minutes. Then pour a gill of lukewarm milk on it, mix
well and stir in sufficient of the sifted flour to make a
paste. Stand in a warm place — not on the stove — to
rise.
Beat the eggs and sugar to a froth, add the grated
almonds and lemon peel and the butter (melted), then the
risen prepared yeast and the remainder of the milk.
Mix well, gradually add the flour, and then stir in the
currants and raisins.
Beat this dough well with the rolling-pin till it no
longer sticks to it. Well butter a fireproof earthenware
mould (Napfkuchenform) or special cake tin made with
a projection running up the middle allowing the heat
to penetrate better. Line it with breadcrumbs and fill
it half full with the dough. Stand in a warm place,
covered over with a cloth, till it has risen to the
top of the mould. Then put into the oven and bake
I hour.
1 98 Gebdck : Torten und Kuchen.
Abgeriebener Napfkaohen.
i} lb. flour.
\ lb. sugar.
4 eggs.
4 extra yolks.
ID oz. butter.
4 oz. sultanas.
3 oz. yeast.
The rind of i lemon✪ Abgeriebener Napfkuchen.
Prepare the yeast as in preceding recipe, with a gill
of the milk and 3 tablespoonsful flour. Cream the
butter, beat it up with the eggs and sugar, add the
sultanas and grated lemon peel and stir in the risen
yeast Add the milk and flour alternately, and knead
the dough well. Fill, half full, a well-buttered earthen-
ware mould (Napfkuchenform) lined with breadcrumbs,
stand in a warm place, covered over, till the dough has
well risen, and bake i hour.
% lb. grated sweet almonds may be substituted for the
sultanas and lemon peel.
Striezel.
2 lbs. flour.
4 eggs.
2 oz. yeast.
f pint milk.
5 oz. sugar.
A little grated lemon peel.
7 oz. butter.
12 grated bitter almonds.
\ lb. currants.
1^ lb. sultanas.
2 oz. candied peel✪ Striezel.
Prepare the yeast with the milk, i tablespoonfiil sugar
and 4 tablespoonsful flour as in recipe ^^Napfkuchen" and
allow to rise. Stir the beaten-up eggs into the flour and
mix well with the butter (melted), the milk, sugar,
almonds, candied and lemon peel and the risen yeast.
Knead well and then add the currants and raisins.
Form into small, long loaves, place on a buttered
sheet of tin, leave to rise further, and then brush
over with ^^% and bake | to i hour. On taking
out, brush over again with hot butter and sprinkle
thickly with sugar.
Cakes. 199
Hohn-Striezel.
Far the dough : In addttion :
i\ lb. flour.
2 oz. sugar.
■| pint milk.
2 oz. yeast.
3 oz. butter.
2 eggs.
1 lb. blue poppy seeds.
2 oz. sweet almonds.
3 oz. butter.
6 oz. sugar.
2 oz. currants.
3 tablespoonsful milk.
Prepare the yeast as in " Napfkuchen " recipe with J lb.
flour, the milk, flour, a little sugar and allow to rise.
Then mix it well with the remaining flour, sugar and
the butter (melted) and stand the dough to rise. ✪ Handelknohen (Almond Cake)
Page 81 · 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
Rub the strawberries through a hair sieve. Boil up the water with the sugar and, when cold, stir into it the strawberries, lemon juice, wine and whisked whites of eggs and freeze.
Himbeer-Eis.
(Raspberry Ice.)
Prepared as Strawberry Ice, a little cochineal being added.
EiB Yon Sohlagsahne. (Whipped Cream Ice.)
I pint stiffly-whipped cream. | \ lb. sugar.
Half a vanilla stick, pounded.
Stir the cream, vanilla and sugar well together and fill the freezing machine at once with the mixture. All ice prepared with whipped cream need only stand 3 hours in a bed of ice — it need not be shaken.
Coffee extract or Maraschino may be substituted for the vanilla flavouring.
GEBACK: TORTEN UND KUCHEN.
(Cakes.)
Napfkuohen mit Hefe. (Plain Yeast Cake.)
li lb. sifted flour.
i pint milk.
5 oz. sugar.
4 oz. currants. j 12 bitter almonds.
4 oz. raisins. I Lemon peel to taste.
i^ oz. yeast.
3 eggs.
5 oz. butter.
Grumble up the yeast in a basin, sprinkle }i teaspoonful of sugar over it and allow it to stand for 10 minutes. Then pour a gill of lukewarm milk on it, mix well and stir in sufficient of the sifted flour to make a paste. Stand in a warm place — not on the stove — to rise.
Beat the eggs and sugar to a froth, add the grated almonds and lemon peel and the butter (melted), then the risen prepared yeast and the remainder of the milk. Mix well, gradually add the flour, and then stir in the currants and raisins.
Beat this dough well with the rolling-pin till it no longer sticks to it. Well butter a fireproof earthenware mould (Napfkuchenform) or special cake tin made with a projection running up the middle allowing the heat to penetrate better. Line it with breadcrumbs and fill it half full with the dough. Stand in a warm place, covered over with a cloth, till it has risen to the top of the mould. Then put into the oven and bake I hour.
1 98 Gebdck : Torten und Kuchen.
Abgeriebener Napfkaohen.
i} lb. flour. \ lb. sugar. 4 eggs. 4 extra yolks.
ID oz. butter.
4 oz. sultanas.
3 oz. yeast.
The rind of i lemon.
Prepare the yeast as in preceding recipe, with a gill of the milk and 3 tablespoonsful flour. Cream the butter, beat it up with the eggs and sugar, add the sultanas and grated lemon peel and stir in the risen yeast Add the milk and flour alternately, and knead the dough well. Fill, half full, a well-buttered earthenware mould (Napfkuchenform) lined with breadcrumbs, stand in a warm place, covered over, till the dough has well risen, and bake i hour.
% lb. grated sweet almonds may be substituted for the sultanas and lemon peel.
Striezel.
2 lbs. flour.
4 eggs.
2 oz. yeast. f pint milk.
5 oz. sugar.
A little grated lemon peel.
7 oz. butter.
12 grated bitter almonds.
\ lb. currants.
1^ lb. sultanas.
2 oz. candied peel.
Prepare the yeast with the milk, i tablespoonfiil sugar and 4 tablespoonsful flour as in recipe ^^Napfkuchen" and allow to rise. Stir the beaten-up eggs into the flour and mix well with the butter (melted), the milk, sugar, almonds, candied and lemon peel and the risen yeast. Knead well and then add the currants and raisins. Form into small, long loaves, place on a buttered sheet of tin, leave to rise further, and then brush over with egg and bake | to i hour. On taking out, brush over again with hot butter and sprinkle thickly with sugar.
Cakes. 199
Hohn-Striezel.
Far the dough : In addttion :
i\ lb. flour. 2 oz. sugar. ■| pint milk.
2 oz. yeast.
3 oz. butter. 2 eggs.
1 lb. blue poppy seeds.
2 oz. sweet almonds.
3 oz. butter. 6 oz. sugar.
2 oz. currants.
3 tablespoonsful milk.
Prepare the yeast as in " Napfkuchen " recipe with J lb. flour, the milk, flour, a little sugar and allow to rise. Then mix it well with the remaining flour, sugar and the butter (melted) and stand the dough to rise.
Records on this page
Whipped Cream IceRaspberry IcePlain Yeast CakePlain Yeast CakeStolleKaffeekuohenBlechkuohenAbgeriebener NapfkuchenHohn-StriezelStriezelHandelknohen (Almond Cake)