Bremer Block

Ingredients

• 1 lb. washed butter
• 1/4 lb. of chopped citron
• % lb. of sugar
• % qt. warm milk
• 1 lb. of seeded raisins
• % lb. of currants
• 1/2 lb. of blanched, chopped almonds
• 3 lbs. of sifted flour
• 5 cents yeast
• 3 tsps. of salt

Method

1. 1

   Cream butter and sugar.

2. 2

   Wash raisins and currants, warm them, and mix with butter.

3. 3

   Stir in almonds and citron, then warm milk, yeast dissolved in warm milk, salt, and flour.

4. 4

   Put dough into buttered pans, set to rise, and bake for 1.5 to 3 hours.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 141. The excerpt below is the record exactly as published.

r 1 lb. of chopped citron 1 lb. of brown sugar 1 chopped orange rind 12 eggs V2 lb. of chopped figs 1 V2 lbs. of flour % pt. of brandy 6 tbsps. of molasses % pt. of white wine 2 tsps. of soda % pt. of rose water 4 lbs. of Sultana raisins % tsp. ground cloves 3 lbs. of small raisins % tsp. mace and nutmeg Preparation: Cream the butter with sugar and yolks of eggs. Dissolve soda in molasses and mix it into the batter, add the brandy, white wine, rose water, ground cloves, mace, nutmeg, flour and lastly the beaten whites of eggs. Mix in the Sultana and the small raisins, citron, orange rind and figs. Line a pan with buttered paper, put the batter in and bake slowly for 2 hours. ■ No. 49— BREMER BLOCK. 1 lb. washed butter V4, lb. of chopped citron % lb. of sugar % qt. warm milk 1 lb. of seeded raisins 5 cents yeast % lb. of currants 3 tsps. of salt Vi lb. blanched, chopped almonds 3 lbs. of sifted flour

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