Midnight Dish

Ingredients

• Salt-raised bread
• finely-ground poppy seeds
• sugar (brown preferable)
• one-half teaspoonful of cinnamon
• some nut cream containing pine nuts and filberts thinned with orange juice
• some hot sweet cream
• Dutch frosting
• bits of candied fruits

Method

1. 1

   Shape the salt-raised bread a la Vienna, sun-dry it, then cut into slices about one-quarter of an inch thick.

2. 2

   Toast in the oven on one side only.

3. 3

   Layer the toast in a deep platter, pouring over hot sweet cream, then a layer of poppy seeds, more sweet cream, thick nut cream, and repeat, finishing with nut cream.

4. 4

   Serve garnished with candied fruits and pour over Dutch frosting.

As published

This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 68. The excerpt below is the record exactly as published.

MIDNIGHT DISH. Salt-raised bread, shaped a la Vienna ; sun-dry it ; then cut into slices about one-quarter of an inch thick. Toast in oven on one side only. Have ready finely-ground poppy seeds mixed equally with sugar (brown preferable) ; to every cup of poppy and sugar add one-half teaspoonful of cinnamon. Have ready some nut cream containing pine nuts and filberts thinned with orange juice. Now put a layer of the toast into an extra deep platter. Pour over it some hot sweet cream, then a layer of poppy seeds, again a little sweet cream, now the thick nut cream, and over this a layer of toast, proceeding as at first, finishing with the nut cream. Serve upon individual dishes garnished with bits of candied fruits, pouring over it Dutch frosting

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