German Horns

Ingredients

• One-half pint of scalding milk
• one-half ounce of yeast cake
• one tablespoonful of butter
• one-half teaspoonful of salt
• sufficient flour to make a stiff batter
• One tablespoonful of beaten egg-white
• one tablespoonful of powdered sugar
• one tablespoonful of milk
• finely chopped almonds

Method

1. 1

   Let the milk stand until lukewarm, then add yeast, butter, and salt.

2. 2

   Add flour to make a stiff batter and beat until tough and elastic.

3. 3

   Set to rise for thirty minutes.

4. 4

   Roll thin, cut in crescents, and let rise again for fifteen minutes.

5. 5

   Bake in a quick oven, varnish with glaze halfway through, and sprinkle with sugar and almonds before finishing baking.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 94. The excerpt below is the record exactly as published.

GERMAN HORNS. One-half pint of scalding milk; let it stand until lukewarm, and add one-half ounce of yeast cake, one tablespoonful of butter, one-half teaspoonful of salt; add sufficient flour to make a stiflf batter, and beat thor- oughly, or until tough and elastic ; then set in a warm place and allow to rise thirty minutes. Now flour a board and roll thin ; cut in crescents and stand fifteen minutes in a warm place; then bake in a quick oven. When half done varnish with the following glaze : One table- spoonful of beaten egg-white, one tablespoonful of pow- dered sugar and one tablespoonful of milk. Beat sU together and varnish the crescents. Sift powdered sugar and finely chopped almonds

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