Biscuit Teutonia

Ingredients

• the yolks of 4 eggs
• ly^ tablespoonful sugar
• 3 tablespoonfuls maraschino
• 1 tablespoonful Swiss kirsch
• 1 pint whipped cream
• 2 ounces powdered sugar
• 1 teaspoonful vanilla

Method

1. 1

   In a double boiler, combine the yolks of 4 eggs, 1.5 tablespoons sugar, 3 tablespoons maraschino, and 1 tablespoon Swiss kirsch.

2. 2

   Stir over heat for 5 minutes until thickened, then cool in ice water.

3. 3

   Once cold, fold in 1 pint whipped cream, 2 ounces powdered sugar, and 1 teaspoon vanilla.

4. 4

   Fill into 9 paper cases, sift 2 ounces finely powdered macaroons on top, and freeze in a biscuit-glacé box for 1.5 hours.

Nutrition per serving

Estimated from matched ingredients across 9 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 383. The excerpt below is the record exactly as published.

Biscuit Teutonia. — Put the yolks of 4 eggs in a double boiler, add ly^ tablespoonful sugar, 3 tablespoonfuls maraschino, and 1 tablespoonful Swiss kirsch; or add 2 tablespoonfuls Madeira or sherry wine. Place it over the fire and stir for 5 minutes or until it begins to thicken ; then remove, place it in ice water, and when CAKES, TOBTEN, Etc 677 cold add 1 pint whipped cream, 2 ounces powdered sugar, and 1 tea* spoonful vanilla. Cover and let rest 10 minutes ; then fill the prep* aration into 9 paper cases, and sift evenly over the surface 2 ounces finely powdered macaroons. Put the paper boxes into a square biscuit-glac6 box, and cover it tightly. Place the box in an ice- cream tub, cover the entire form with cracked ice and rock salt, and let freeze lYg hour. Biscuit 01ac6. — Prepared the same as Biscuit Teutonia, omit« ting the macaroons. Plain Ice Cream.— Sweeten 1 quart of sweet cream with 1 cupful sugar and flavor with 2 teaspoonfuls vanilla extract, then freeze according to direction in recipe 264 of my book Desserts and Salads. Boiled Meringue. — Place a saucepan with 1 pound granulated sugar and 7^ pint cold water over the fire, boil the sugar to the fifth degree (see my book Desserts and Salads, recipe 941). Beat the whites of 5 eggs to a stiff broth, add slowly while constantly beating the boiling hot sugar, then remove the egg beater. Place the bowl with meringue in ice water, stir for a few minutes with a wooden spoon, add Y^ teaspoonful vanilla extract, cover and let stand 10 minutes. Sahnen Baissfis. — Prepare a m6ringue the same as in fore- going recipe ; lay a large sheet of white paper on a baking tin, put the meringue with a tablespoon on the paper in the shape of an egg 17s inch apart, dust with powdered sugar, and bake in a slow oven about 79 hour. Bemove, and when cold lay the paper on a wet board ; after a few minutes take the shells carefully from the paper, press them with the finger to give a perfect shell shape, re- turn to a cool oven, leaving the door ajar, to dry thoroughly ; re- move and put away in a paper box. These shells may be filled with marmalade, jelly, ice cream, o^ whipped cream, and served as a dessert 578 CAKES, TORTEN, Etc. M6ringne.~Sift y^ poand powdered sngat on ft plate, put the whites of 3 eggs into a bowl, add a few grains oi salt, and beat until the whites are stifF ; then add 1 tablespoonf ul of the sifted sugar, beat 1 minute longer ; remove the beater, add gradually the remaining sugar while stirring the whites lightlj with a spoon. Flavor with Yg teaspoonf ul vanilla sugar or grated lemon rind. Lady Fingers. — One half pound flour, y, pound powdered sugar, 9 eggs, the grated rind of 1 lemon* Stir the yolk with half the sugar 10 minutes, beat the whites to a stiff froth ; add by teaspoon- f uls the remaining sugar, beating a few minutes between each addi- tion, then add the yolks and lemon, fold them in lightly, add last the sifted flour ; stir in carefully. Put some brown paper neatly in tin pans, fill the mixture into a pastry bag, and press small por- tions, in even rows, onto the paper, in the shape of a finger ; dust thickly with powdered sugar, and bake in a quick oven. When done lay the paper with the oakes on a wet board ; then take them off and put two and two together* Another way is : % pound flour, y^ pound sugar, 3 whole eggs, 6 yolks, 1 teaspoonful vanilla

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