Brenten (Frankfort Brenten)

Ingredients

• a paste of powdered almonds
• sugar
• a little flour
• milk
• cinnamon
• rose-water

Method

1. 1

   Mix powdered almonds and sugar to form a paste.

2. 2

   Roast this mixture, then add flour, milk, cinnamon, and rose-water.

3. 3

   Shape as desired and bake until done.

Nutrition per serving

As published

This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 260. The excerpt below is the record exactly as published.

sugar instead of honey. Some even prescribe Cfwie-sugar syrup, i.c., treacle, and warn the reader not to use beetroot treacle. All these cakes might have their opportunity and place, but they should be carefully distinguished from the genuine historical honey cakes. Besides the 'plain honey cake and the varia- tions just indicated, there are celebrated the Bdsle honey cakes and cakelets, the luhite Nuremberg and variations, and Berlin pavement. Various small eakes, passing under the name of hiseuits, are derived from some of the greater cakes above de- scribed, and are mostly somewhat compound with little specificity. This is also indicated by their names, which are derived either from a locality or an ingredient. They occur under such names as : Italian biscuits (Savoy cakelets with chopped almonds on the top), Genoese biscuits (mere gdnoises sandwiched with preserve), biscuits "(oval cakes of Savoy material, shaped like half-peaches and filled with peach jam), ap>ricot biscuits (analogous to the previous ones), Sicilian bisctiits, brotvn bread biscuits, ginger-cake biscuits, caraxoay biscuits, orange-flavoured, biscuits. Some cakelets, described in English works as Albert hiseuits and Victoria biscuits, are really darioles. The aniseed-flavoured biscuits, a form of German Christmas cakes, are much iu favour in South Germany ; they are generally flat squares, or cut shapes, with some design in relief impressed upon them. The relief designs may be fanciful, historical, or have reference to contemporary events. Probably no previous heroes were ever shaped in dough, baked and eaten, so frequently as the Emperor William and his warriors and statesmen. A cake resembling a pudding, or pdtf., is liicc cake, MILLE FEUILLES, iMACROONS, BRENTEN 413 encrusted loith almonds ; it also resembles a souffle, because the paste is first boiled and then baked ; of this there are variations, one being baked in a case of paste, timbale oj rice, others resulting from substitution. Many-jlahed cakes, Gdteatix de Millc Fcuillcs, are an ancient highly-complicated luxury. Careme* says of it that ‘ cette grosse piece appartient encore a nos anciens.’ The mille is only a large round number to represent many, for the flakes, or fcuillcs, actually rise to several thousands in a cake. If, say, a pound of puff paste receives ten turns as prescribed, that yields 512 layers of flakes ; if, as in the simi)lc mille fcuillcs cake, five such strata of 512 layers each are superposed, we have 2,560 flakes, and if, as in the com- pound millc fctullcs cake, ten such layers are superposed, we get 5,120 flakes. Cakes xoith prevalence of almonds carry almonds both in their substance and on the top ; they are varied by additions of fruit and flavours. Their most specific representatives are Swedish macroons, but the rest are obscure undistinguished compositions. Macroons are meringue paste with pounded almonds added. They are made with ratafia flavour, i.c., a few bitter almonds are mixed with the sweet ; maci’oons made of bitter almonds mainly are called ratafias, and are always of small size. Brcntcn, or Frankfort Brenten, are made of a paste of powdered almonds and sugar, which is roasted, and then receives an addition of a little flour, milk, cinnamon, and rose-water

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