American Stollen
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 20
Mold the Stollen long like a Vienna loaf and brush with melted butter before and after baking.
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 142. The excerpt below is the record exactly as published.
AMERICAN STOLLEN. Take five pounds of standard dough, make it a little firmer than for coffee cakes; add eight ounces of raisins, eight ounces of currants, and four ounces of citron; flavor mace
Cook this with the app: pantry check, scaling, and the assistant.