Erfinzel & la BnsseL

Ingredients

• Stir 12 ounces butter
• 12 ounces powdered sugar
• the yolks of 3 eggs
• 2 whole eggs
• 1¼ pound flour

Method

1. 1

   Work all into a smooth dough, break off small pieces, roll them in 2-finger lengths and ½ inch thick, form them into rings, beat the whites of eggs a few minutes, and pour some into a saucer; dip each ring first into the white of egg, then into coarse sugar mixed with chopped almonds; lay the rings on buttered tins 1 inch apart; place the pan in a slow oven and bake till light brown.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 376. The excerpt below is the record exactly as published.

1 pound flour. Soak apples over night. Chop fine, put apples and sirup over the fire, cook 2 hours, set aside to cool. Stir butter and sugar to a cream, add by degrees the eggs, then the apples, fruit, and spice ; sift the baking powder with the fiour ; add flour and milk alternately, mix all together, pour into a paper>lined buttered form and bake in a moderate oven till done. Macaroons. — Half a pound of almond paste, the whites of 3 eggs, Y« pound powdered sugar, the grated rind of Ys lemon, or 1 teaspoonf ul vanilla sugar. Add flrst 1 white to the almond paste and mix it with the hand till soft ; then add alternately the sugar and the remaining 2 whites, add the lemon, and fill the preparation into a paper funnel or pastry bag ; press small portions on to sheets of paper lYs inch apart, moisten with a damp towel ; sprinkle over some granulated sugar, lay the paper in tin pans, and bake in a moderately hot oven to a delicate brown color. When done and cooled off, lay the paper on a wet board ; as soon as the moisture penetrates through the paper the macaroons loosen themselves; remove, and put them in a tin box. Soft Cookies.— One large cup butter, lYg cup sugar, 2 eggs, Y* cup sour cream, Y2 teaspoonful baking soda dissolved in a little boiling water, then added to the sour cream. Stir butter and sugar to a cream, add the yolks, next a few spoonfuls sifted flour and the sour cream with soda, then the whites beaten to a stiff froth ; add sufficient flour to make a soft paste, roll out thin, sprinkle over some granulated sugar and a little grated nutmeg ; pass over this 668 CAKES, TORTEN, Bra the rolling pin, cnt into rounds with a cake cutter, and bake in well-buttered tins to a delicate brown. Coeoanut Cookies. — Three quarters of a cup of butter, 2 of sugar, 2 eggs, 1 cup grated coeoanut, 1 teaspoonf ul baking powder sifted with a little flour. Stir butter and sugar to a cream, add the eggs, the grated coeoanut, and powder ; use flour enough to roll out thin, cut into rounds, and bake in buttered tins to a delicate brown. Care must be taken not to get them too brown. Zamara Cake. — Stir 6 ounces butter with 10 ounces powdered sugar to a cream ; beat the whites of 6 eggs to a stiff froth ; add them alternately with 12 ounces prepared flour and Y^ pint of cream to the butter and sugar, flavor with 1 teaspoonful yanilla sugar ; bake in 2 well-buttered and floured jelly tins in medium-hot oven. Pilling : Boil 1 cupful sugar with Yg cupful water till it turns yel- low, then add 1 tablespoonful rum. Ye teaspoonful yanilla sugar^ beat the whites of 3 eggs to a stifF froth, add slowly the boiling sugar sirup while beating constantly, put this preparation between the layers ; sprinkle over Ya cupful fine-chopped almonds, cover the top of cake with a layer of pineapple or apricot marmalade, then pour over a white sugar glaze; put a border of candied apricots around the edge of cake. Erfinzel & la BnsseL — Stir 12 ounces butter with 12 ounces powdered sugar to a cream, add the yolks of 3 eggs and 2 whole eggs

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