Abgeriebener Napfkuchen

Ingredients

• i} lb. flour
• 4 eggs
• 4 extra yolks
• ID oz. butter
• 4 oz. sultanas
• 3 oz. yeast
• The rind of i lemon

Method

1. 1

   Prepare the yeast as in the preceding recipe, with a gill of the milk and 3 tablespoonsful flour.

2. 2

   Cream the butter, beat it up with the eggs and sugar, add the sultanas and grated lemon peel and stir in the risen yeast.

3. 3

   Add the milk and flour alternately, and knead the dough well.

4. 4

   Fill half full a well-buttered earthenware mould lined with breadcrumbs, stand in a warm place, covered over, till the dough has well risen, and bake for 1 hour.

As published

This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 81. The excerpt below is the record exactly as published.

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

Cook this with the app: pantry check, scaling, and the assistant.