Bonding a la Bardalouse

Ingredients

• 4 oz. flour
• 8 to 10 chestnuts
• 1 glass sherry
• 1 gill milk
• 2 tablespoonfuls apricot jam
• ± glass kirsch
• ½ oz. German yeast
• 8 oz. caster sugar
• 2 oz. loaf sugar
• 2 eggs
• ½ lemon
• 2 inches vanilla-pod
• fruit for flecoration

Method

1. 1

   Sift flour, make a well, add diluted yeast, mix to form a sponge, and let rise.

2. 2

   Work in milk, sugar, salt, and egg yolks.

3. 3

   Knead and let rise again.

4. 4

   Fill a buttered mould and bake.

5. 5

   Prepare syrup by boiling sugar with water, lemon juice, and vanilla.

6. 6

   Cook chestnuts, mix with sugar and maraschino, and fill the baked border.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 446. The excerpt below is the record exactly as published.

oz. German yeast with lukewarm milk, add this to the flour, aud make a light dough ; set it aside to rise in a warm place. Next sift 6 oz. flour into a large basin, add 2 oz. sugar, 3 oz. warm butter, a little milk, and four eggs (two at a time) ; beat up well for about ten minutes, then add the prepared yeast, together with a tablespoonful of sweet cream. Work it again for a few7 minutes, and fill an appropriate-sized border-mould rather more than half full. The mould must be well buttered, and the interior sprinkled with fine sugar and ground rice or finely shredded almonds or cocoanut. Cover the mould, and let stand in a warm place, to rise from one to two hours, by which time the contents should have risen to fill the mould. Bake in a hot oven. 1628. Bonding a la Bardalouse .—4 oz. flour, 8 to 10 chestnuts, \ glass sherry, 1 gill milk, 2 tablespoonfuls apricot jam, ± glass kirsch, \ oz. German yeast, 8 oz. caster sugar, 2 oz. loaf sugar, 2 eggs, \ lemon, 2 inches vanilla-pod, fruit for flecoration

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