Nudel Fleckerln mit Zimmet (Cinnamon Cakes)

Ingredients

• one pound of flour
• a little water
• three eggs
• boiling milk well sweetened with sugar
• melted butter
• powdered cinnamon
• cloves
• castor sugar

Method

1. 1

   Make a dough with flour and water, work in eggs, knead well.

2. 2

   Roll out and dry on a chair for half an hour.

3. 3

   Cut into squares, boil in sweetened milk, drain, place on a dish, pour melted butter, and dust with cinnamon, cloves, and sugar.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 32. The excerpt below is the record exactly as published.

Nudel Fleckerln mit Zimmet (Cinnamon Cakes) Kaiser Kiichen (King's Cakes) Frucht (Fruit) 58 AUSTRIA Leberknodel Suppe. (Soup with Liver Dumplings.; Put lour or five pounds shin of beef and a little salt into two gallons of water, and bring to the boil. Skim very carefully and boil for two hours. Then put in the pot a sliced carrot, half a sliced turnip, a couple of halved onions with two cloves stuck in each, some pot herbs, a celery root, a parsley root, also some pepper- corns, and more salt. Boil for another hour, strain and return the soup to the pot, put in a carrot and onion cut in slices. Whip the whites of two eggs in a bowl with some of the soup, and add to the soup, stirring all the time. Let the whole simmer gently at the side of the fire, stirring occasionally. In half an hour's time strain through a tammy-cloth into the tureen and serve with liver dumplings. Liver Dumplings. Mince, pound, and pass through a sieve, one pound of calf's liver, and a bit of fat ham the size of an egg. Mix this with four eggs and half a cup of cold water, seasoning with a pinch of nutmeg ; pepper and salt to taste. A little onion juice is not objectionable. Work in sufficient flour to make a soft dough. Mix with fried croutons the size of small dice, and drop into boiling salted water from a spoon which you wet each time before using. Before finally finishing, try a small piece in boiling water, and if too soft add some more flour, and if too stiff add another egg and water. 59 BANQUETS OF THE NATIONS May be served in clear soup, as an entree with white sauce, on toast soaked with butter, or, as in Germany, with " Sour Krout." Gebacken Seezunge mit Spargel Spitzen. (Baked Sole and Asparagus) . Fillet two nice soles and fry in butter till just half cooked. Butter a baking dish and place the fillets in a circle on it, leaving a space in the centre of the dish. Spread fresh bread crumbs, seasoned with pepper and salt, on top of the fish, and bake in the oven. Have ready some boiled asparagus tops, which heap up in the centre of the fish, and pour over the asparagus a little good white sauce made of flour, butter, milk, and some chopped capers. SCHOPSEN SCHLEGEL INE WlNEKRAUT GEDUNSKT. (Braised Lamb and Braised Cabbage.) Put a small leg of lamb in a pan along with two sliced carrots, and some small (pickling) onions, pepper and salt. Stew very gently till the meat is tender. When finished, place it in the centre of a large dish, and sur- round it with white cabbage braised in white wine. Braised Cabbage. Take a large white cabbage and shred it very fine, and mix with it a finely shred onion, salt, pepper, and a little sugar ; steam till tender. Now put it in a pot, in layers with pieces of bacon between, two or three 60 AUSTRIA sliced apples, and a tumblerful of Chablis or white sour wine. Simmer very gently for an hour. A few minutes before finishing pour in a good glass of the wine. Re- move the bacon and serve with any braised meats or birds. Beinfleisch mit Rothen Ruben. (Boiled Beef.) Take two pounds of the best part of the brisket, and boil till tender (but not thready), with two whole onions, two bay leaves, four cloves, pepper and salt. Cut meat into nice slices and place neatly on a dish, and garnish with slices of pickled beetroot and roughly grated horse-radish sauce. Horse-radish Sauce. Boil two tablespoonfuls of good wine vinegar with a roughly grated root of horse-radish, a cupful of the stock in which the beef was boiled (any kind of reduced broth will do), three lumps of sugar, and three grated almonds. Serve in a sauce-boat. If to be served cold do not cook the root. It is an improvement if the sauce is made and covered up for at least an hour before serving. Gespickten Hasenrucken und Linzer Knodel. (Roast Saddle of Hare and Potato Dumplings.) Cut the legs and head off, lard the back very freely with fat bacon, and roast in the oven, basting continually 61 BANQUETS OF THE NATIONS with sour cream. When finished, free the gravy from all fat, and put it in a pan with some good stock, a sliced onion, a bay leaf, a little thyme, a few peppercorns, and reduce to half its bulk. Strain and finish with half a dessertspoonful of vinegar and a large cupful of sour cream, and salt to taste. Serve with potato dumplings. Potato Dumpltngs. Grate a raw potato and steep in water for an hour ; dry twice in clean cloths. Mix with it two large steamed floury potatoes. Pass them both through a fine sieve. Work in a couple of eggs, with a little pepper and salt, a pinch of thyme, and some flour. Fry some croutons the size of dice in butter. Make round balls the size of a large egg with the dough and a few of the croutons, and pop into boiling salted water ; when they rise to the top continue the boiling for twenty minutes and dish. Nudel Fleckerln mit Zimmet. (Cinnamon Cakes.) Make a dough of one pound of flour and a little water. Work in three eggs and knead well. Roll out several times and hang on the back of a chair for half an hour to dry. Cut into two-inch squares about a quarter of an inch thick, and put into boiling milk well sweetened with sugar. When wanted take them out with a drainer. Put them on a dish, pour melted butter over them, and dust with powdered cinnamon, cloves, and castor sugar

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