Honey Cake
From The spirit of cookery, 1895
This cake is considered one of the oldest known cakes in the world.
Presented as published in 1895. 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 The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 259. The excerpt below is the record exactly as published.
HONEY CAKES 41 1 or altered. They have probably a history of more than a thousand years, their name being supposed to be a con- tracted derivate of Merovingians, the family name of the imperial house which was superseded on the throne of Franconia by the Karolingians, thus indicating the time at which they were invented. Meringues can be made of two varieties, according to whether any starch is put into the preparation or not ; incidentally to such addition, the proportions of the main ingredients, white of egg and sugar, have to be altered; the addition of starch assimilates the preparation somewhat to sponge or Savoy cake. The pure meringues of albumin and sugar only are known in France as haisers, or as SgmnisJb foam, and a large confection of the kind is called Sixtnisli tourte ; this latter is a construction in layers of sheets of meringue paste baked, iced, and stratified with whipped cream. Gomgjound Meringues, or Meringue Dtirioles, the latter corrupted into Boyals, are little round cakes of puff paste, the inner basin of which is filled with meringue paste. The large meringue, or Grosse Meringue d la Parisienne, is a pretentious preparation which has no advantage over the common meringue, but, on the contrary, has exchanged the convenience of prearranged subdivision for the necessity of subdividing the product under very inconvenient cir- cumstances for the sole purpose of making it a little more showy. Honey Cake, German Lecherkuchen, Lehkuchen, syu. Leckerle of the Swiss {lecker means tasty, toothsome), a cake of flour and honey, mostly somewhat fermented, flavoured with various ingredients
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Cook this with the app: pantry check, scaling, and the assistant.