ButterkiLchen

Ingredients

• three pounds of flour
• two cupfuls of castor sugar
• seven eggs
• the peel of one lemon
• half a pint of milk
• two ounces of yeast
• a pound and a half of butter
• half a cupful of rose water

Method

1. 1

   Sift flour, make a well, add sugar, eggs, lemon peel, and dissolved yeast in milk.

2. 2

   Gradually add warm butter, beat together.

3. 3

   Spread on a buttered baking sheet, let rise, butter the top, sprinkle with sugar, and bake quickly.

4. 4

   Optionally, sprinkle with sugar, almonds, and cinnamon before baking.

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 153. The excerpt below is the record exactly as published.

ButterkiLchen {Westphalian Recipe). — Sift three pounds of flour into a basin which has been slightly warmed ; make a well in the middle, and put in two cupf uls of castor sugar, seven eggs, the peel of one lemon, and half a pint of milk in w^hich two ounces of yeast have been dissolved. Warm a pound and a half of butter, and add it gradually to the other ingredients ; then beat all together briskly. Butter thinly a baking sheet, spread the paste on it to the thick- ness of three-quarters of an inch, and set it in a warm place to rise. Butter the upper surface of the cake ; sprinkle it with coarsely pounded sugar, and bake quickly. It can be varied after the dough has risen, by sprinkling it with a mixture of half a pound of coarsely pounded sugar, three ounces of chopped almonds, and some powdered cinnamon ; and put small lumps of butter all over at regular intervals. Prick it well to avoid blisters rising. When taken from the oven, sprinkle it with half a cupful of rose water

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