Whisk the whites of eggs stiffly, then stir in lightly
the beaten-up yolks, and with a wooden spoon mix with
the sugar, and lastly the flour. As in last recipe,
sprinkle the paste through the end of a paper funnel into
the shape of rings or fingers on to a buttered sheet of
paper laid on a sheet of tin. Dust over with castor sugar
and bake a pale golden colour.
Kleine Biskuittortohen.
3 eggs.
7 oz. castor sugar.
2 oz. grated sweet almonds.
4 oz. potato flour.
Beat the tggs and sugar to a froth and stir in the
grated almonds and potato flour. Fill little patty pans.
220 Teegebdck.
buttered and dusted over with potato flour and bake in a
moderate oven.
Anislniehen.
(Aniseed Cakes.)
4 oz. sugar.
4 eggs.
I teaspoonful aniseed.
4 oz. flour.
Beat the eggs and sugar ^ hour to a froth, then add
the pounded aniseed, and gradually the sifted flour.
Put into little heaps (with at least 6 inches between
each) on a well-buttered sheet of tin and bake in a
moderate oven, after standing 2 hours.
ZimmetplHtzohen.
(Cinnamon Cakes.)
6 oz. butter.
2 oz. flour.
2 eggs.
6 oz. sugar.
\ oz. ground ginger.
\ lb. cornflour.
I yolk.
Cream the butter, then add the sugar and stir a further
10 minutes. Add the eggs and cinnamon and then mix
well with the flour. Make up into little rolls, \ inch
thick and 3 to 4 inches long, and bake on a buttered tin,
in a moderate oven.
EierpULtzohen.
2 hard-boiled yolks.
4 oz. butter.
10 oz. flour.
2 raw yolks.
4 oz. sugar.
Beat the raw yolks well and stir into them the
rubbed hard-boiled yolks. Then add the butter, sugar
and lastly the flour. Mix well, roll out and cut with
a cutter into various shapes. Brush over with yolk of
t,gg^ sprii^ikle with sugar and cinnamon and bake on a
well-buttered tin.
Tea Biscuits. 221
Kleine Sandkuohen.
I lb. butter.
I lb. sugar.
8 eggs.
I lb. wheaten flour.
\ lb. potato flour.
Lemon or vanilla flavouring✪ Kleine Sandkuohen.
Cream the butter, add the sugar and beaten-up ^^%s
and stir all together \ houn Add the flavouring and
lastly the flour, gradually. Put into little heaps on a
buttered sheet of tin and bake at once in a hot oven
to a golden colour.
Mandelsp&ne.
(Almond Chips.)
\ lb. sweet almonds.
\ lb. sugar.
1 oz. potato flour.
2 whites of eggs✪ Mandelsp&ne (Almond Chips).
Beat the whites and sugar for 10 minutes, then stir in
the flour and grated almonds and mix well. Spread
^ inch thick on rice paper and bake on a buttered tin
in a moderate oven. Remove at once from tin and,
while warm, twist round a rolling pin to dry in a curve.
Miirbekaoheii.— I.
\ lb. butter.
I lb. flour.
4 tablespoonsful sweet cream.
2 oz. sugar✪ Miirbekaoheii (I).
Cream the butter, and mix well with the cream, sugar
and flour. Roll out, cut into various shapes with a cutter,
brush over with ^^%^ sprinkle with sugar and bake a
pale yellow on a buttered tin.
Miirbekachen.— II.
\ lb. butter.
\ lb. sugar.
I lb. flour.
3 eggs.
\ oz. baking powder.
Vanilla or lemon flavouring✪ Miirbekachen (II).
Cream the butter, and then stir in the sugar, beaten-up
eggS) flavouring and the flour, sifted and mixed with
baking powder. Stand the paste on one side for a time,
then roll out and proceed as in previous recipe.
222 Teegeback.
lb. butter,
lb. sugar.
I lb. flour.
Teekuchen.
(Tba Biscuits.)
2 tablespoonsful water.
2 eggs.
Ground vanilla.
Chopped almonds.
Cream the butter, add the sugar, eggs, beaten-up,
water and plenty of vanilla, and lastly the flour. Roll
out very thin, cut into various shapes, brush over with
white of ^%^ or butter, sprinkle with sugar and chopped
almonds and bake a pale brown on a buttered tin.
\ lb. flour.
3 oz. butter.
2 tablespoonsful milk.
Kleine Kirschtortohen.
(Cherry Tartlets.)
2 lbs. stoned sour cherries.
I tablespoonful dry breadcrumbs.
✪ Teekuchen (Tea Biscuits)
Page 90 · 9 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
Whisk the whites of eggs stiffly, then stir in lightly the beaten-up yolks, and with a wooden spoon mix with the sugar, and lastly the flour. As in last recipe, sprinkle the paste through the end of a paper funnel into the shape of rings or fingers on to a buttered sheet of paper laid on a sheet of tin. Dust over with castor sugar and bake a pale golden colour.
Kleine Biskuittortohen.
3 eggs.
7 oz. castor sugar.
2 oz. grated sweet almonds. 4 oz. potato flour.
Beat the eggs and sugar to a froth and stir in the grated almonds and potato flour. Fill little patty pans.
220 Teegebdck.
buttered and dusted over with potato flour and bake in a moderate oven.
Anislniehen.
(Aniseed Cakes.)
4 oz. sugar. 4 eggs.
I teaspoonful aniseed. 4 oz. flour.
Beat the eggs and sugar ^ hour to a froth, then add the pounded aniseed, and gradually the sifted flour. Put into little heaps (with at least 6 inches between each) on a well-buttered sheet of tin and bake in a moderate oven, after standing 2 hours.
ZimmetplHtzohen.
(Cinnamon Cakes.)
6 oz. butter. 2 oz. flour. 2 eggs.
6 oz. sugar. \ oz. ground ginger. \ lb. cornflour. I yolk.
Cream the butter, then add the sugar and stir a further 10 minutes. Add the eggs and cinnamon and then mix well with the flour. Make up into little rolls, \ inch thick and 3 to 4 inches long, and bake on a buttered tin, in a moderate oven.
EierpULtzohen.
2 hard-boiled yolks. 4 oz. butter.
10 oz. flour. 2 raw yolks.
4 oz. sugar.
Beat the raw yolks well and stir into them the rubbed hard-boiled yolks. Then add the butter, sugar and lastly the flour. Mix well, roll out and cut with a cutter into various shapes. Brush over with yolk of egg sprii^ikle with sugar and cinnamon and bake on a well-buttered tin.
Tea Biscuits. 221
Kleine Sandkuohen.
I lb. butter. I lb. sugar. 8 eggs.
I lb. wheaten flour.
\ lb. potato flour.
Lemon or vanilla flavouring.
Cream the butter, add the sugar and beaten-up eggs and stir all together \ houn Add the flavouring and lastly the flour, gradually. Put into little heaps on a buttered sheet of tin and bake at once in a hot oven to a golden colour.
Mandelsp&ne.
(Almond Chips.)
\ lb. sweet almonds. \ lb. sugar.
1 oz. potato flour.
2 whites of eggs.
Beat the whites and sugar for 10 minutes, then stir in the flour and grated almonds and mix well. Spread ^ inch thick on rice paper and bake on a buttered tin in a moderate oven. Remove at once from tin and, while warm, twist round a rolling pin to dry in a curve.
Miirbekaoheii.— I.
\ lb. butter. I lb. flour.
4 tablespoonsful sweet cream. 2 oz. sugar.
Cream the butter, and mix well with the cream, sugar and flour. Roll out, cut into various shapes with a cutter, brush over with egg sprinkle with sugar and bake a pale yellow on a buttered tin.
Miirbekachen.— II.
\ lb. butter. \ lb. sugar. I lb. flour.
3 eggs.
\ oz. baking powder.
Vanilla or lemon flavouring.
Cream the butter, and then stir in the sugar, beaten-up eggS) flavouring and the flour, sifted and mixed with baking powder. Stand the paste on one side for a time, then roll out and proceed as in previous recipe.
222 Teegeback.
lb. butter, lb. sugar. I lb. flour.
Teekuchen.
(Tba Biscuits.)
2 tablespoonsful water. 2 eggs.
Ground vanilla. Chopped almonds.
Cream the butter, add the sugar, eggs, beaten-up, water and plenty of vanilla, and lastly the flour. Roll out very thin, cut into various shapes, brush over with white of ^%^ or butter, sprinkle with sugar and chopped almonds and bake a pale brown on a buttered tin.
\ lb. flour.
3 oz. butter.
2 tablespoonsful milk.
Kleine Kirschtortohen.
(Cherry Tartlets.)
2 lbs. stoned sour cherries.
I tablespoonful dry breadcrumbs.
Records on this page
Kleine SandkuohenMandelsp&ne (Almond Chips)Miirbekaoheii (I)MiirbekaoheiiMiirbekachen (II)MiirbekachenKiimmel-Kakes (Carraway Biscuits)Teekuchen (Tea Biscuits)Kleine Kirschtortohen (Cherry Tartlets)