Set over night one-half of a yeast cake in one-half of a cup of
luke warm milk, with enough pastry flour and one pint of milk to
make a stiff batter. In the morning add three or four eggs beaten
up well, a handful of sugar, and a little salt to the batter. Beat well
and bake in hot waffle irons; a little nutmeg to flavor✪ Waffles.
— 84 —
Coffee Cakes. I.
Set soft sponge with seven ounces of yeast, three quarts of warm
milk, one quart of water, and enough flour. Beat up well, set in warm
place to raise. When it breaks, add three-fourths of a pound of
butter and lard, one and one-half pounds of sugar, eight to ten eggs
(one pint of egg yolks is best), lemon and mace, two ounces of salt,
and three pints more of milk✪ Coffee Cakes. Work well and smooth, but not too
stiff. Let raise one or two hours, push down and mould up in
different shapes.
Buns.
Roll up like biscuit, press flat, dip in coarse sugar, set to raise,
bake medium warm. (The eggs may be omitted if desired.)
Currant Buns.
The same as above, only roll out a piece about ten inches wide,
sprinkle with currants and cinnamon✪ Currant Buns, double over from both sides,
cut with scraper in finger shape, set the cut side up, close together;
let raise, bake warm, and frost thick with vanilla icing.
Hot Cross Buns.
The same dough as for buns, only when half raised press each
down crosswise with same cutter and wash with butter and dip in
sugar✪ Hot Cross Buns, or ice them after they are baked.
Cinnamon Cake.
Same dough as above. Take about one pound of the dough and
roll out eight by ten inches; wash with butter; dust well with cinna-
mon and fine sugar✪ Cinnamon Cake.
Strcusscl Kitchen,
Same as above, only cover well with the following mixture: One
pound of cake flour, one spoonful of cinnamon, one-half pound of
fine sugar; add five ounces of good melted butter✪ Strussel Kitchen, rub together well
and press through coarse sieve.
— 85 —
Coffee Cate Dough. JJ.
In six quarts of milk and two quarts of water dissolve seven to
eight ounces of compressed yeast, one pound of fine sugar, lemon
and mace, one and one-half ounces of salt; mix with enough mixed
flour to make into a soft dough, beat well and set to raise. Mean-
while cream one and one-fourth pounds of butter with two pounds of
sugar; add one pint of eggs (or one pint of yolks is best); add slowly
the other dough, beating well. If too soft, add more flour, but do
not make too stiff. Let raise again.
Turk Heads.
Weigh off the above in pieces about fourteen ounces, mix in
some raisins, and lay in well buttered Turk-head tins. You may
sprinkle some sliced blanched almonds in the bottom of the moulds
first.
Coffee Wreaths.
From the above dough cut even pieces, roll out in long and thin
strips, braid three together and form into a round wreath. Set to
raise; wash with egg; bake hot and ice with thick vanilla icing.
Zwieback.
Roll out the above dough like small fingers; set close together; do
not let it raise too much; bake light; let stand one day, then cut each
biscuit in two with a sharp knife, roast well brown on both sides, and
dip in cinnamon or vanilla sugar.
yJelly Doughnuts (Bismarks). ✪ Jelly Doughnuts (Bismarks)
Page 40 · 8 recipe records on this page
Presented as published in 1895. 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
Set over night one-half of a yeast cake in one-half of a cup of luke warm milk, with enough pastry flour and one pint of milk to make a stiff batter. In the morning add three or four eggs beaten up well, a handful of sugar, and a little salt to the batter. Beat well and bake in hot waffle irons; a little nutmeg to flavor.
— 84 — Coffee Cakes. I.
Set soft sponge with seven ounces of yeast, three quarts of warm milk, one quart of water, and enough flour. Beat up well, set in warm place to raise. When it breaks, add three-fourths of a pound of butter and lard, one and one-half pounds of sugar, eight to ten eggs (one pint of egg yolks is best), lemon and mace, two ounces of salt, and three pints more of milk. Work well and smooth, but not too stiff. Let raise one or two hours, push down and mould up in different shapes.
Buns.
Roll up like biscuit, press flat, dip in coarse sugar, set to raise, bake medium warm. (The eggs may be omitted if desired.)
Currant Buns.
The same as above, only roll out a piece about ten inches wide, sprinkle with currants and cinnamon, double over from both sides, cut with scraper in finger shape, set the cut side up, close together; let raise, bake warm, and frost thick with vanilla icing.
Hot Cross Buns.
The same dough as for buns, only when half raised press each down crosswise with same cutter and wash with butter and dip in sugar, or ice them after they are baked.
Cinnamon Cake.
Same dough as above. Take about one pound of the dough and roll out eight by ten inches; wash with butter; dust well with cinnamon and fine sugar.
Streussel Kitchen,
Same as above, only cover well with the following mixture: One pound of cake flour, one spoonful of cinnamon, one-half pound of fine sugar; add five ounces of good melted butter, rub together well and press through coarse sieve.
— 85 — Coffee Cake Dough. II.
In six quarts of milk and two quarts of water dissolve seven to eight ounces of compressed yeast, one pound of fine sugar, lemon and mace, one and one-half ounces of salt; mix with enough mixed flour to make into a soft dough, beat well and set to raise. Meanwhile cream one and one-fourth pounds of butter with two pounds of sugar; add one pint of eggs (or one pint of yolks is best); add slowly the other dough, beating well. If too soft, add more flour, but do not make too stiff. Let raise again.
Turk Heads.
Weigh off the above in pieces about fourteen ounces, mix in some raisins, and lay in well buttered Turk-head tins. You may sprinkle some sliced blanched almonds in the bottom of the moulds first.
Coffee Wreaths.
From the above dough cut even pieces, roll out in long and thin strips, braid three together and form into a round wreath. Set to raise; wash with egg; bake hot and ice with thick vanilla icing.
Zwieback.
Roll out the above dough like small fingers; set close together; do not let it raise too much; bake light; let stand one day, then cut each biscuit in two with a sharp knife, roast well brown on both sides, and dip in cinnamon or vanilla sugar.
yJelly Doughnuts (Bismarks).
Records on this page
WafflesWafflesCoffee CakesCurrant BunsHot Cross BunsCinnamon CakeStrussel KitchenJelly Doughnuts (Bismarks)