Mix the butter, sugar and flour well, make a hollow
in the middle and pour in the ^%^^ beaten up with the
milk. Mix thoroughly and let the paste stand 15 minutes
in a cool place. Then roll out about \ inch thick
and cut into rounds. Place a little edging of the paste
on each round to form a rim. Sprinkle with dry grated
breadcrumbs, fill with cherries, dusted over with sugar,
and bake in a hot oven. Sprinkle well with sugar before
eating.
Gooseberry tartlets are prepared in the same manner,
the gooseberries being first just brought to the boil and
then drained.
Kiimmel-Kakes.
(Carraway Biscuits.)
I lb. flour.
\ oz. baking powder.
\ oz. ground carraway seed.
\ pint milk.
\ lb. cornflour.
\ lb. butter.
I oz. salt.
Cream the butter and stir in the flour, salt and ground
carraway. Then add the milk and mix thoroughly.
Tea Biscuits. 223
Roll out \ inch thick, cut into various shapes with a
cutter, sprinkle over with salt and carraway and bake in
a hot oven.
To be eaten buttered, with slices of cheese or cold meat
laid on.
Klimmelstangen.
(Carraway Sticks.)
\ lb. flour.
3 oz. butter.
I extra yolk.
Ground carraway.
I teaspoonful Parmesan cheese.
I ,, salt.
I tablespoonful milk.
A pinch of white pepper.
\ oz. baking powder.
Cream the butter, stir in the yolks, salt, pepper, milk,
cheese, (which may also be omitted, if preferred),
and lastly the flour, sifted with the baking powder.
Form into little rolls, about 2 inches long and \ inch
thick, brush over with the beaten-up ^%%^ sprinkle
thickly with carraway and bake in a cool oven.
Makronen.
(Macaroons.)
\ lb. sugar.
3 whites of eggs.
\ lb. sweet almonds, grated.
A few bitter almonds.
Beat the whites to a snow and mix well with the sugar.
Then add the almonds, blanched and grated, and should
the paste be too moist, add a few dry breadcrumbs.
Place in little heaps on a buttered tin and bake a pale
brown.
Nusamakronen.
(Nut Macaroons.)
I lb. sugar.
I lb. hazelnut kernels.
6 eggs.
6 bitter almonds.
Beat the sugar and eggs to a froth, mix in the finely-
grated nuts and almonds, put in little heaps on a well-
buttered sheet of tin and bake in a brisk oven. The
macaroons should be soft in the centre.
WEIHNACHTS'GEBACie
{Christmas Cakes.)
Marzipan.
(Marchpane.)
I lb. sweet almonds.
I lb. castor sugar.
I oz. bitter almonds.
4 tablespoonsful rosewater.
Blanch the almonds and grate them finely. Then
mix them well with the sugar and rosewater, kneading
well, so that the paste can be easily rolled out. Form
into a ball and leave for some hours, before working up
into various shapes or spreading, thinly rolled out, on
Torten or PfefFerkuchen.
Honigkuohen. —I.
(Honey Cakes. — I.)
1 lb. honey.
2 lbs. flour.
^ lb. sugar.
3 whole eggs.
2 oz. butter.
I tablespoonful rum.
I teaspoonful ground
cinnamon.
1 teaspoonful potash.
A little ground ginger.
yy yy maCC.
2 oz. chopped candied peel.
A little grated lemon peel.
Warm the honey sufficiently for the butter to melt in
it. Dissolve the potash in the rum and add it also to
the honey. Shake the flour into a basin, make a hollow
in the middle, pour into it the beaten-up eggs, the luke-
warm honey and the remaining ingredients. Mix well
and knead to a firm paste. Roll out very thinly, cut
Christmas Cakes.
225
into various shapes with a cutter, place on a buttered
tin and bake a light brown. The cakes may also be
brushed over with white of Qgg and sprinkled with
chopped almonds.
I lb. honey.
\ lb. sugar.
\ gill rosewater.
^ oz. potash,
i^ lb. flour✪ Miirbekaoheii.
3 eggs.
Honigkuchen. —11.
(Honey Cake. — II.)
\ lb. chopped hazelnut
kernels.
5 ground cloves.
\ oz. cinnamon, ground.
•^ tablespoonful grated lemon
peel.
16 grated bitter almonds.
Page 91 · 7 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
Mix the butter, sugar and flour well, make a hollow in the middle and pour in the egg beaten up with the milk. Mix thoroughly and let the paste stand 15 minutes in a cool place. Then roll out about \ inch thick and cut into rounds. Place a little edging of the paste on each round to form a rim. Sprinkle with dry grated breadcrumbs, fill with cherries, dusted over with sugar, and bake in a hot oven. Sprinkle well with sugar before eating.
Gooseberry tartlets are prepared in the same manner, the gooseberries being first just brought to the boil and then drained.
Kiimmel-Kakes.
(Carraway Biscuits.)
I lb. flour.
\ oz. baking powder.
\ oz. ground carraway seed.
\ pint milk. \ lb. cornflour. \ lb. butter. I oz. salt.
Cream the butter and stir in the flour, salt and ground carraway. Then add the milk and mix thoroughly.
Tea Biscuits. 223
Roll out \ inch thick, cut into various shapes with a cutter, sprinkle over with salt and carraway and bake in a hot oven.
To be eaten buttered, with slices of cheese or cold meat laid on.
Klimmelstangen.
(Carraway Sticks.)
\ lb. flour. 3 oz. butter.
I extra yolk. Ground carraway.
I teaspoonful Parmesan cheese. I ,, salt.
I tablespoonful milk. A pinch of white pepper. \ oz. baking powder.
Cream the butter, stir in the yolks, salt, pepper, milk, cheese, (which may also be omitted, if preferred), and lastly the flour, sifted with the baking powder. Form into little rolls, about 2 inches long and \ inch thick, brush over with the beaten-up egg sprinkle thickly with carraway and bake in a cool oven.
Makronen.
(Macaroons.)
\ lb. sugar.
3 whites of eggs.
\ lb. sweet almonds, grated. A few bitter almonds.
Beat the whites to a snow and mix well with the sugar. Then add the almonds, blanched and grated, and should the paste be too moist, add a few dry breadcrumbs. Place in little heaps on a buttered tin and bake a pale brown.
Nusamakronen.
(Nut Macaroons.)
I lb. sugar.
I lb. hazelnut kernels.
6 eggs.
6 bitter almonds.
Beat the sugar and eggs to a froth, mix in the finelygrated nuts and almonds, put in little heaps on a wellbuttered sheet of tin and bake in a brisk oven. The macaroons should be soft in the centre.
WEIHNACHTS'GEBACie
{Christmas Cakes.)
Marzipan.
(Marchpane.)
I lb. sweet almonds. I lb. castor sugar.
I oz. bitter almonds.
4 tablespoonsful rosewater.
Blanch the almonds and grate them finely. Then mix them well with the sugar and rosewater, kneading well, so that the paste can be easily rolled out. Form into a ball and leave for some hours, before working up into various shapes or spreading, thinly rolled out, on Torten or PfefFerkuchen.
Honigkuohen. —I.
(Honey Cakes. — I.)
1 lb. honey.
2 lbs. flour. ^ lb. sugar.
3 whole eggs. 2 oz. butter. I tablespoonful rum.
I teaspoonful ground cinnamon.
1 teaspoonful potash. A little ground ginger.
yy yy maCC.
2 oz. chopped candied peel.
A little grated lemon peel.
Warm the honey sufficiently for the butter to melt in it. Dissolve the potash in the rum and add it also to the honey. Shake the flour into a basin, make a hollow in the middle, pour into it the beaten-up eggs, the lukewarm honey and the remaining ingredients. Mix well and knead to a firm paste. Roll out very thinly, cut
Christmas Cakes.
into various shapes with a cutter, place on a buttered tin and bake a light brown. The cakes may also be brushed over with white of Qgg and sprinkled with chopped almonds.
I lb. honey. \ lb. sugar. \ gill rosewater. ^ oz. potash, i^ lb. flour. 3 eggs.
Honigkuchen. —11. (Honey Cake. — II.)
\ lb. chopped hazelnut
kernels. 5 ground cloves. \ oz. cinnamon, ground. •^ tablespoonful grated lemon
peel. 16 grated bitter almonds.
Records on this page
MiirbekaoheiiMiirbekachenKiimmel-Kakes (Carraway Biscuits)Teekuchen (Tea Biscuits)Kleine Kirschtortohen (Cherry Tartlets)Makronen (Macaroons)Honigkuohen (Honey Cakes)