German Kolatschen

Ingredients

• 1 cup milk
• 2 ounces butter
• 1 1/2 tablespoonful sugar
• a pinch of salt
• 4 ounces sifted flour
• 1 whole egg
• the yolks of 4
• 1 egg mixed with
• 1 tablespoonful milk
• 1 tablespoonful sugar
• 1 gill of sweet cream
• 1/2 cup of fresh mashed strawberries
• 1 tablespoonful sifted powdered sugar
• a few chopped almonds

Method

1. 1

   Place a saucepan with milk, butter, sugar, and salt over the fire; as soon as the milk boils, sprinkle in flour while stirring constantly until a smooth paste forms.

2. 2

   Transfer to a dish, mix with egg and yolks when cold.

3. 3

   Drop onto buttered tins, brush with beaten egg, and bake in a moderately hot oven.

4. 4

   Brush tops with a mixture of egg, milk, and sugar, sprinkle with chopped almonds, and return to oven for a few minutes.

5. 5

   Cut openings on the side and fill with whipped cream mixed with strawberries and powdered sugar.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 381. The excerpt below is the record exactly as published.

Oerman Kolatschen. — Place a saucepan with Ys V^^^ ^' ^^^^ over the flre, 2 ounces butter, lYt tablespoonful sugar, and a pinch of salt ; as soon as the milk boils sprinkle in 4 ounces sifted flour while stirring constantly ; continue the stirring until formed into a smooth paste and loosening itself from bottom of saucepan ; transfer it to a dish, and mix, when cold, with 1 whole egg and the yolks of 4. Take Ys teaspoonf ul and drop it lightly on buttered tins 2 inches apart, brush over with beaten egg, and bake in a moderately hot oven. When done, brush over the top of each with a mixture made of 1 egg mixed with 1 tablespoonf al milk and 1 of sugar ; sprinkle over a few chopped almonds, then return to oven a few minutes. Be- move, and when cold cut an opening on the side of each and fill with following filling : Whip 1 gill of sweet cream till thick, set on ice Ys hour, then mix with Ys cup of fresh mashed strawberries, add 1 tablespoonful sifted powdered sugar. They can be served as a dessert or for afternoon teas or kaffeeklatsches. 574 CAKES, TORTBN, Etc. Molasses Cake. — Three quarters of a cup of lard or drippingt, 3 cups prepared flour, 1 cup molasses, 1 cup soar milk or black coffee, 1 heaping teaspoonf ul ginger, 1 even teaspoonful cloves, 1 teaspoonful cinnamon, 1 teaspoonful rnace^ 3 eggs^ 1 cup brown sugar. Stir sugar and lard to a cream, add the eggs one at a time, then the molasses and spice, next alternately the flour and milk. (The flour should be measured before sifted.) POur the mix- ture into a long buttered pan and bake ill moderate oven till done. If plain flour is used, mix it with 2 teaspoonfuls baking powder. Gingerbread. — One quart flour, iVi cup molasses, 2 teaspoon- fuls ginger, 7^ cup melted butter, 1 cup milk

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