Mix the flour, chopped hazelnuts, cinnamon, cloves,
lemon peel and almonds. Boil up the honey with the
sugar and when cool, pour into the flour and spice, with
the potash dissolved in ^ gill rosewater and beaten up
with the 3 eggs. Mix well and knead with the hands.
Immediately the paste begins to stiffen, roll it out about
^ inch thick and bake in a moderate oven on a buttered
tin with a turned-up edge. Cut up and ornament with
a thin sugar icing {see Spritzglasur, page 232). Before
baking the cake, sliced almonds and strips of candied
peel may be arranged on it.
Pfefferkuohen.
(Gingerbread.)
5 eggs.
6 powdered cloves.
\ grated nutmeg.
\ oz. ground ginger.
9 oz. castor sugar.
6 oz. mixed peel.
\ lb. sweet almonds.
1^ oz. carbonate of soda.
\ teaspoonful ground cin-
namon.
2 tablespoonsful milk✪ Kleine Kirschtortohen (Cherry Tartlets).
Whisk the eggs in a basin and add to them the
cloves, nutmeg, cinnamon and castor sugar. Beat these
well for about 10 minutes.
Next add the peel, cut into thin but rather large
pieces, the flour well dried, the almonds, blanched and
226 WeiknachtS'-Geback.
Cut into halves, and carbonate of soda mixed in a table-
spoonsful of milk.
Stir quickly and pour into a deep baking tin lined
with butter, or, which is much better, wafer papers.
Shake some more almonds on the top and bake in a
moderate oven, three-quarters of an hour. When nearly
done, sprinkle a little icing sugar on the top.
This will keep well in a dry tin.
Dioker Pfefferkuohen mit Honi^.
(GiNGBR CaKB with HoNEY.)
3 lbs. honey.
\ lb. sugar.
Grated rind of i lemon.
\ oz. ground cardamom.
f 07. ,, cloves.
i^ oz. potash.
2 teaspoonsful rosewatef.
3 lbs. flour.
\ lb. chopped almonds.
\ lb. butter.
\ oz. ground ginger.
^ oz. ,, cinnamon.
Candied peel to taste.
Boil up the sugar and honey and pour into a basin.
When a little cool, mix in the flour, the remaining
ingredients and the potash dissolved in 2 teaspoonsful
rosewater. Work up into a firm dough and leave in a
cool place for 3 weeks.
Roll out about an inch thick, place on sheets of buttered
tin, brush over with white of tgg^ whisked with rose-
water, and bake a nice brown. Cut up while warm.
Sohwablsohe PfefTerkuchen.
(SWABIAN PbPPERBREAD.)
I lb. flour.
\ lb. sugar.
5 eggs.
pint honey.
lb. butter.
5 to 6 peppercorns.
The grated rind of a lemon.
4 grains of cardamom.
^ oz. potash
dissolved in
2 tablespoonsful rosewater.
i gill rum.
2 oz. candied peel.
A pinch of ground cinnamon.
10 ground cloves.
Christmas Cakes. 227
Beat the eggs and sugar to a frothy cftir itl all the
spices, the chopped candied peel and fum and stir 15
minutes. Then add the honey^ in which the butter has
been warmed, the potash (dissolved in 2 tablespoonsful
rosewater) and lastly the flour, stirred in gradually*
Fill a well-buttered cake tin, lined with buttered paper,
and bake for i hour. Ornament the top of the cake with
slices of candied peel and of almonds.
Bombon.
Add to the ingredients in the preceding recipe \ lb.
chopped almonds, an additional 2 oz. candied peel, \ lb.
currants and 2 oz. cocoa and fill little \ lb« buttered
tins. Bake in a medium oven for | hour and then ice
with chocolate icing.
Weisse Pfefferkuohen.
5 eggs.
\ teaspoonful potash
dissolved in
2 tablespoonsful milk.
I lb. flour✪ Swabian Pepperbread (Sohwablsohe PfefTerkuchen).
12 oz. sugar.
3 oz. candied peel.
10 ground cloves.
Beat the sugar and eggs for 30 minutes to a froth.
Then add the potash dissolved in milk, the finely-
chopped candied peel, ground cloves and the flour
gradually and stir 30 minutes. Roll out thinly, cut
into little shapes and place on a floured tin till the
next day. Before baking, brush over with egg and
ornament with slices of candied peel and of almonds.
4 oz. grated sweet almonds and 15 bitter almonds may
be substituted for the chopped candied peel and ground
cloves.
\ lb. sugar.
4 eggs.
Page 92 · 5 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 flour, chopped hazelnuts, cinnamon, cloves, lemon peel and almonds. Boil up the honey with the sugar and when cool, pour into the flour and spice, with the potash dissolved in ^ gill rosewater and beaten up with the 3 eggs. Mix well and knead with the hands. Immediately the paste begins to stiffen, roll it out about ^ inch thick and bake in a moderate oven on a buttered tin with a turned-up edge. Cut up and ornament with a thin sugar icing {see Spritzglasur, page 232). Before baking the cake, sliced almonds and strips of candied peel may be arranged on it.
Pfefferkuohen.
(Gingerbread.)
5 eggs.
6 powdered cloves. \ grated nutmeg.
\ oz. ground ginger. 9 oz. castor sugar.
6 oz. mixed peel. \ lb. sweet almonds. 1^ oz. carbonate of soda. \ teaspoonful ground cinnamon.
2 tablespoonsful milk.
Whisk the eggs in a basin and add to them the cloves, nutmeg, cinnamon and castor sugar. Beat these well for about 10 minutes.
Next add the peel, cut into thin but rather large pieces, the flour well dried, the almonds, blanched and
226 WeiknachtS'-Geback.
Cut into halves, and carbonate of soda mixed in a tablespoonsful of milk.
Stir quickly and pour into a deep baking tin lined with butter, or, which is much better, wafer papers.
Shake some more almonds on the top and bake in a moderate oven, three-quarters of an hour. When nearly done, sprinkle a little icing sugar on the top.
This will keep well in a dry tin.
Dioker Pfefferkuohen mit Honi^.
(GiNGBR CaKB with HoNEY.)
3 lbs. honey.
\ lb. sugar.
Grated rind of i lemon.
\ oz. ground cardamom.
f 07. ,, cloves.
i^ oz. potash.
2 teaspoonsful rosewatef.
3 lbs. flour.
\ lb. chopped almonds. \ lb. butter. \ oz. ground ginger. ^ oz. ,, cinnamon.
Candied peel to taste.
Boil up the sugar and honey and pour into a basin. When a little cool, mix in the flour, the remaining ingredients and the potash dissolved in 2 teaspoonsful rosewater. Work up into a firm dough and leave in a cool place for 3 weeks.
Roll out about an inch thick, place on sheets of buttered tin, brush over with white of egg whisked with rosewater, and bake a nice brown. Cut up while warm.
Sohwablsohe PfefTerkuchen.
(SWABIAN PbPPERBREAD.)
I lb. flour. \ lb. sugar. 5 eggs.
pint honey.
lb. butter. 5 to 6 peppercorns. The grated rind of a lemon.
4 grains of cardamom.
^ oz. potash
dissolved in 2 tablespoonsful rosewater. i gill rum. 2 oz. candied peel. A pinch of ground cinnamon. 10 ground cloves.
Christmas Cakes. 227
Beat the eggs and sugar to a frothy cftir itl all the spices, the chopped candied peel and fum and stir 15 minutes. Then add the honey^ in which the butter has been warmed, the potash (dissolved in 2 tablespoonsful rosewater) and lastly the flour, stirred in gradually*
Fill a well-buttered cake tin, lined with buttered paper, and bake for i hour. Ornament the top of the cake with slices of candied peel and of almonds.
Bombon.
Add to the ingredients in the preceding recipe \ lb. chopped almonds, an additional 2 oz. candied peel, \ lb. currants and 2 oz. cocoa and fill little \ lb« buttered tins. Bake in a medium oven for | hour and then ice with chocolate icing.
Weisse Pfefferkuohen.
5 eggs.
\ teaspoonful potash
dissolved in
2 tablespoonsful milk.
I lb. flour. 12 oz. sugar. 3 oz. candied peel. 10 ground cloves.
Beat the sugar and eggs for 30 minutes to a froth. Then add the potash dissolved in milk, the finelychopped candied peel, ground cloves and the flour gradually and stir 30 minutes. Roll out thinly, cut into little shapes and place on a floured tin till the next day. Before baking, brush over with egg and ornament with slices of candied peel and of almonds.
4 oz. grated sweet almonds and 15 bitter almonds may be substituted for the chopped candied peel and ground cloves.
\ lb. sugar. 4 eggs.
Records on this page
Kleine Kirschtortohen (Cherry Tartlets)Swabian Pepperbread (Sohwablsohe PfefTerkuchen)BombonWeisse PfefferkuohenZuckerplatzohen (Sugar Drops)