Honigkuohen (Honey Cakes)

Ingredients

• 1 lb. honey
• 2 lbs. flour
• 1/2 lb. sugar
• 3 whole eggs
• 2 oz. butter
• 1 tablespoonful rum
• 1 teaspoonful ground cinnamon
• 1 teaspoonful potash
• A little ground ginger
• 2 oz. chopped candied peel
• A little grated lemon peel

Method

1. 1

   Warm the honey sufficiently for the butter to melt in it.

2. 2

   Dissolve the potash in the rum and add it also to the honey.

3. 3

   Shake the flour into a basin, make a hollow in the middle, pour into it the beaten-up eggs, the lukewarm honey and the remaining ingredients.

4. 4

   Mix well and knead to a firm paste.

5. 5

   Roll out very thinly, cut into various shapes with a cutter, place on a buttered tin and bake a light brown.

6. 6

   The cakes may also be brushed over with white of egg and sprinkled with chopped almonds.

Nutrition per serving

As published

This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 91. The excerpt below is the record exactly as published.

1 lb. honey. 2 lbs. flour. ^ lb. sugar. 3 whole eggs. 2 oz. butter. I tablespoonful rum. I teaspoonful ground cinnamon. 1 teaspoonful potash. A little ground ginger. yy yy maCC. 2 oz. chopped candied peel. A little grated lemon peel

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