German Konglaffe

Ingredients

• 10 ounces of butter
• ½ pound sugar
• the zest of a lemon
• a little nutmeg
• 4 ounces of flour
• 2 eggs
• ½ pound more flour
• 2 whole eggs
• the yolks of 4 one by one
• ½ ounce of yeast
• ¼ cup of milk

Method

1. 1

   Beat butter with sugar, lemon zest, and nutmeg.

2. 2

   Add flour and eggs, then yeast dissolved in milk.

3. 3

   Butter a mould, line with nuts, pour in, and bake for 1.5 hours.

4. 4

   Serve in slices with cream sauce or melted jam.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 64. The excerpt below is the record exactly as published.

^ pound sugar, add yolks of 6 eggs, i pound of flour, i quart of warm milk, and the whites, beaten sdflF. Bake in a waflie iron and dust each with sugar, when serving, with jam or preserves. This can be made in half the recipe, as this amount makes 24. NORMANDY CUTLETS. (A convent recipe.) Dip 4 thick slices of stale bread in suflicient custard to moisten, dip in crumbs, and fry in butter. Serve with baked apples and a sauce of sugar, water, cider, and cinnamon, cooked until it is thick and poured over. Put a little currant or plum jam on each apple. GERMAN KONGLAUFFE. Beat 10 ounces of butter with % pound sugar, which has mixed with the zest of a lemon and a 194 With a Saucepan over the Sea little nutmeg. Add 4 ounces of flour and 2 eggs, well beaten. Work these well together, add ^ pound more flour, 2 whole eggs, and the yolks of 4 one by one. Add finally ji ounce of yeast, dissolved in j4 cup of milk

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