vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
German Konglauffe
From Cassell's dictionary of cookery, 1892
Serves 2
Time: about 1.5 hours to bake. Cost: 2s. 2d. for a quart mould.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 592. The excerpt below is the record exactly as published.
German Konglauffe. — Work ten ounces of fresh butter to a cream. Mix with it a quarter of a pound of loaf sugar, which has been well-rubbed on a large lemon, and after- wards poimded, half a tea-spoonful of salt, half a nutmeg, grated, four ounces of fine flour, and two eggs, well beaten. Work these ingredients together for a few minutes, then add three- quarters of a pound more flour, two whole eggs, and the yolks of fou
Cook this with the app: pantry check, scaling, and the assistant.