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Bohemian Butter Kuchen
From The Rural cook book, 1907
Serves 2
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 The Rural cook book (1907), page 70. The excerpt below is the record exactly as published.
Bohemian Butler Kuchen. — Dissolve one cake of dry yeast in a half cup of warm milk; then add another cup of warm milk, one and one-half cups of fiour, one-halt teaspoon of salt and beat to a smooth batter; let rise till very light. Cream together half a cup of bufter, half a cup of sugar, two eggs and the grated rind of a lemon. Add this to the sponge and enough tlour to make a soft dough. Let rise again to double its size; divide into three parts (handle as little as possible). Put each part in a shallow buttered pan and let rise again to double its height. Pour over each two tablespoonfuls melted butter, sprinkle with three table- spoonfuls of sugar and a little cinnamon
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