German Brod Tourte

Ingredients

• Pound three-quarters of a pound of dried and browned almonds
• with six eggs
• and add one pound of powdered sugar
• twelve more yolks
• and add six ounces of dried and browned rye-bread crumbs
• moistened with one-half of a gill of rum
• add four ounces of cocoa powder
• and one ounce of ground cinnamon, cloves and allspice mixed together
• add four ounces of orange peel
• and four ounces of citron cut very fine
• add four ounces of flour

Method

1. 1

   Pound three-quarters of a pound of dried and browned almonds with six eggs and add one pound of powdered sugar; work in to it gradually twelve more yolks and add six ounces of dried and browned rye-bread crumbs moistened with one-half of a gill of rum; add four ounces of cocoa powder and one ounce of ground cinnamon, cloves and allspice mixed together; add four ounces of orange peel and four ounces of citron cut very fine.

2. 2

   Beat the whites of the eggs firm and add to it the mixture with four ounces of flour.

3. 3

   Bake in one large ring form in a slow oven.

4. 4

   When baked and cool ice with a nice liquor-flavored icing and decorate with fruit.

As published

This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 40. The excerpt below is the record exactly as published.

GERMAN BROD TOURTE. Pound three-quarters of a pound of dried and browned almonds with six eggs and add one pound of powdered sugar; work in to it gradually twelve more yolks and add six ounces of dried and browned rye-bread crumbs moistened with one- half of a gill of rum; add four ounces of cocoa powder and one ounce of ground cinnamon, cloves and allspice mixed together; add four ounces of orange peel and four ounces of citron cut very fine

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