Chocolate Strudel with Dressing
From The art of German cooking and baking, 1922
Serves 4
Presented as published in 1922. 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 The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 122. The excerpt below is the record exactly as published.
5 eggs Scant % lb. of flour % lb. of sugar 2 tbsps. of cream % lb. blanched, ground almonds 3 cups of sweet macaroons 1 tbsp. of vanilla Preparation: Butter, milk, flour, crushed macaroons are stirred over the fire until they form a thick batter; remove from the fire and stir until it has cooled off. Add the yolks of eggs, sugar, almonds, vanilla, beaten whites of eggs. Put in- to a buttered dish and bake in oven for 1 hour. Serve with a fruit sauce. Remarks: This pudding rnay be steamed for 1% hours. Sweetmeats Baked or Fried in Pans On the Stove. No. 52— FREiNCH TOAST, Quantity for 6 Persons. 6 milk rolls 2 eggs 1 pt. of cream or milk % tsp. of cinnamon % cup of sugar Butter or lard for baking Preparation: The rolls are sliced, cream, sugar, eggs, cin- namon are mixed and poured over the slices to soak. Butter is heated in a pan, the roll slices baked a golden yellow in it and sprinkled thickly with sugar and cinnamon. Serve dried or fresh fruit sauce with it. No. 53— CARTHUSIAN DUMPLINGS WITH WINE SAUCE. Quantity for 6 Persons. 6 fresh rolls % cup of sugar 1 % pts. of milk ^ tsp. of cinnamon 2 eggs Butter for baking Preparation: The crust of the rolls is grated off, then —259— quarter them and soak in a pint of milk. After soaking, press out the milk, mix the milk well with eggs, sugar, cinnamon and pour it back on the roll slices to soak for a while longer. Now roll each piece in the crumbs from the crusts and bake in butter to a nice color. Serve on a hot platter with wine sauce. No. 64— APPLE FRITTERS OR BANANA FRITTERS. Quantity for 6 Persons. 4 sweet-sour apples or bananas % glass of white wine % cup of sugar For the Batter. 3 eggs % tsp. of salt 1 cup of flour 1 % cups of milk Butter for frying Preparation: The apples are peeled, the core removed, sliced in y^ inch thick, round slices, white wine and sugar poured over. Eggs, milk, flour and salt are mixed to a batter. Butter is heated in a pan, each apple slice dipped into the bat- ter, put into tihe hot butter and fried a nice color. Serve on a hot platter, sprinkled with sugar and cinnamon. No. 55— APPLE STRUDEL. Quantity for 6 Persons. Noodle dough from 3 eggs Flour % lb. of butter For the Filling. 6 medium sized, sweet-sour % tsp. of cinnamon apples % lb. blanched, chopped almonds % cup of sugar % cup of chopped citron % cup of currants Butter for baking Preparation: The noodle dough is rolled out very thin. Melt the butter and brush it on the dough. Peel and core the apples and slice them thin. Then put tIhe apple slices, sugar, cinnamon, almonds and citron on the dough, roll it up, brush it with butter and bake in a buttered pan 30 to 45 minutes. Sprinkle with sugar and cinnamon and serve. No. 56— CHOCOLATE STRUDEL. Quantity for 6 Persons. Noodle dough from 3 eggs % lb. of butter Floup For the Filling. 5 eggs 10 blanched, chopped bitter Scant % cup of sugar almonds % lb. blanched, chopped 1/3 lb. grated sweet chocolate sweet almonds Butter for baking Preparation: The noodle dough is kneaded with % lb. of butter, then rolled out very thin. The 5 yolks of eggs are -.260 — stirred with sugar for 15 minutes, almonds and chocolate are added, and lastly the beaten whites of eg-gs. This mixture is spread on the dough which is then rolled up, A baking pan is buttered and the strudel baked ^2 to % hour. No. 57— CHOCOLATE STRUDEL WITH DRESSING. Quantity for 6 Persons. The ingredients and preparation are the same as given un- der No. 56, Chocolate Strudel. When ready to be baked, place it into the pan in the form of a snail, pour on % pt. of hot cream mixed with % lb. of fine grated chocolate and 1 table- spoonful of vanilla, then bake % hour. No. 58— STEAM NOODLES. Quantity for 6 Persons. % lb. of flour 3 eggs % pt. of milk 1% cups of flour 1 cent's worth of yeast 1 qt. of cream Vi lb. of butter % lb. of butter
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.