Kleine Kirschtortohen (Cherry Tartlets)
From German cookery for the English kitchen, 1906
Gooseberry tartlets are prepared in the same manner, the gooseberries being first just brought to the boil and then drained.
Presented as published in 1906. 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 German cookery for the English kitchen (1906) by Ella Oswald, page 90. The excerpt below is the record exactly as published.
Kleine Kirschtortohen. (Cherry Tartlets.) 2 lbs. stoned sour cherries. I tablespoonful dry breadcrumbs. Mix the butter, sugar and flour well, make a hollow in the middle and pour in the ^%^^ beaten up with the milk. Mix thoroughly and let the paste stand 15 minutes in a cool place. Then roll out about \ inch thick and cut into rounds. Place a little edging of the paste on each round to form a rim. Sprinkle with dry grated breadcrumbs, fill with cherries, dusted over with sugar, and bake in a hot oven. Sprinkle well with sugar before eating. Gooseberry tartlets are prepared in the same manner, the gooseberries being first just brought to the boil and then drained. Kiimmel-Kakes. (Carraway Biscuits.) I lb. flour. \ oz. baking powder. \ oz. ground carraway seed. \ pint milk. \ lb. cornflour. \ lb. butter. I oz. salt. Cream the butter and stir in the flour, salt and ground carraway. Then add the milk and mix thoroughly. Tea Biscuits. 223 Roll out \ inch thick, cut into various shapes with a cutter, sprinkle over with salt and carraway and bake in a hot oven. To be eaten buttered, with slices of cheese or cold meat laid on. Klimmelstangen. (Carraway Sticks.) \ lb. flour. 3 oz. butter. I extra yolk. Ground carraway. I teaspoonful Parmesan cheese. I ,, salt. I tablespoonful milk. A pinch of white pepper. \ oz. baking powder. Cream the butter, stir in the yolks, salt, pepper, milk, cheese, (which may also be omitted, if preferred), and lastly the flour, sifted with the baking powder. Form into little rolls, about 2 inches long and \ inch thick, brush over with the beaten-up ^%%^ sprinkle thickly with carraway and bake in a cool oven. Makronen. (Macaroons.) \ lb. sugar. 3 whites of eggs. \ lb. sweet almonds, grated. A few bitter almonds. Beat the whites to a snow and mix well with the sugar. Then add the almonds, blanched and grated, and should the paste be too moist, add a few dry breadcrumbs. Place in little heaps on a buttered tin and bake a pale brown. Nusamakronen. (Nut Macaroons.) I lb. sugar. I lb. hazelnut kernels. 6 eggs. 6 bitter almonds. Beat the sugar and eggs to a froth, mix in the finely- grated nuts and almonds, put in little heaps on a well- buttered sheet of tin and bake in a brisk oven. The macaroons should be soft in the centre. WEIHNACHTS'GEBACie {Christmas Cakes.) Marzipan. (Marchpane.) I lb. sweet almonds. I lb. castor sugar. I oz. bitter almonds. 4 tablespoonsful rosewater. Blanch the almonds and grate them finely. Then mix them well with the sugar and rosewater, kneading well, so that the paste can be easily rolled out. Form into a ball and leave for some hours, before working up into various shapes or spreading, thinly rolled out, on Torten or PfefFerkuchen. Honigkuohen. —I. (Honey Cakes. — I.) 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. Warm the honey sufficiently for the butter to melt in it. Dissolve the potash in the rum and add it also to the honey. Shake the flour into a basin, make a hollow in the middle, pour into it the beaten-up eggs, the luke- warm honey and the remaining ingredients. Mix well and knead to a firm paste. Roll out very thinly, cut Christmas Cakes. 225 into various shapes with a cutter, place on a buttered tin and bake a light brown. The cakes may also be brushed over with white of Qgg and sprinkled with chopped almonds. I lb. honey. \ lb. sugar. \ gill rosewater. ^ oz. potash, i^ lb. flour. 3 eggs. Honigkuchen. —11. (Honey Cake. — II.) \ lb. chopped hazelnut kernels. 5 ground cloves. \ oz. cinnamon, ground. •^ tablespoonful grated lemon peel. 16 grated bitter almonds. Mix the flour, chopped hazelnuts, cinnamon, cloves, lemon peel and almonds. Boil up the honey with the sugar and when cool, pour into the flour and spice, with the potash dissolved in ^ gill rosewater and beaten up with the 3 eggs. Mix well and knead with the hands. Immediately the paste begins to stiffen, roll it out about ^ inch thick and bake in a moderate oven on a buttered tin with a turned-up edge. Cut up and ornament with a thin sugar icing {see Spritzglasur, page 232). Before baking the cake, sliced almonds and strips of candied peel may be arranged on it. Pfefferkuohen. (Gingerbread.) 5 eggs. 6 powdered cloves. \ grated nutmeg. \ oz. ground ginger. 9 oz. castor sugar. 6 oz. mixed peel. \ lb. sweet almonds. 1^ oz. carbonate of soda. \ teaspoonful ground cin- namon. 2 tablespoonsful milk
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Cook this with the app: pantry check, scaling, and the assistant.