Butter Kuchen (German)
From Bread, cakes, and biscuits, 1902
This paste is brittle; mark before fully baked.
Presented as published in 1902. 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 Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 100. The excerpt below is the record exactly as published.
Butter Kuchen ( German ). — Beat Jib. of butter to a cream, then work in one whole egg and 4oz. caster sugar ; now add in gradually Jib. of flour
Cook this with the app: pantry check, scaling, and the assistant.