Eisenkuchen
From Bread, cakes, and biscuits, 1902
The above quantities will make about sixty cakes.
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 102. The excerpt below is the record exactly as published.
Eisenkuchen. — Eisenkuchen can be made in three or four different ways. This is the name given to the cake 160 BREAD, CAKES, AND BISCUITS. in North Germany; in the southern parts it is generally called 7 lippen Jcuchen. Clarify Jib. of butter, and, when cold, rub or beat it to a cream. Have ready seven egg3 and lib. finely sifted sugar, and add them to the butter-, stirring briskly all the time, and putting in first an egg, then some sugar, and so on till both ingredients are disposed of. Keep up stirring (always in the same direc- tion) for some moments, then put in Joz., of powdered cinnamon and the finely grated rind of a lemon; lastly, work in lib. of flour
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