Pfeffernusse

Ingredients

• a teaspoonful of cinnamon
• half a spoonful of ground cloves
• one grated nutmeg
• about three ounces of citron very finely minced
• a teaspoonful of baking-powder
• one pound of sifted flour
• four whipped eggs
• one pound of castor sugar

Method

1. 1

   Mix together the grated rind of a lemon, cinnamon, ground cloves, nutmeg, minced citron, and baking powder.

2. 2

   Blend thoroughly with flour and work in whipped eggs and castor sugar.

3. 3

   Make into small balls and place in a buttered baking-dish.

4. 4

   Bake in a slow oven.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 190. The excerpt below is the record exactly as published.

Pfeffernusse. Mix together the grated rind of a lemon, a teaspoonful of cinnamon, half a spoonful of ground cloves, one grated nut- meg, about three ounces of citron very finely minced, and a teaspoonful of baking-powder. Now blend thoroughly with one pound of sifted flour and work in four whipped eggs and one pound of castor sugar. Make this into small balls and place them in a buttered baking-dish not too close together, as they should swell considerably in the cooking. Bake them carefully in a slow oven. Picatostes. Cut some slices of stale bread into strips about the thickness of a finger. Soak in water, and after draining for a moment 274 STANDARD COOKERY. place in a cooking pot, cover, and heat until the slices swell up. Then fry them in oil or other 'fat. These are usually eaten with butter. Cossack Plum Pudding. One pound of flour, three-quarters of a pound of stoned raisins, three-quarters of a pound of fat of salt pork (well washed and cut into small dices or chopped), two tablespoon- fuls of sugar or treacle, add one-half pint of water, mix all together, put into a cloth tied tightly. Boil for four hours and serve. If time will not admit, boil only for two hours. How to spoil the above. Add anything to it. Plum Pudding. INGREDIENTS. — Twelve ounces of flour, twelve ounces of breadcrumbs, twelve ounces of finely-chopped suet, twelve ounces of moist sugar, twelve ounces of raisins, halved and stoned, twelve ounces of currants, washed and dried, two heaped teaspoonfuls of baking-powder, two saltspoonfuls of salt, one saltspoonful of ground mace, one saltspoonful of grated nutmeg, about one pint of milk. METHOD. — Mix all the dry ingredients well together, add sufficient milk into a very stiff batter, and turn into a well- greased bowl. Boil for six hours, or steam for at least seven hours. Pound Pudding. INGREDIENTS. — Two pounds of finely-chopped suet, two pounds of currants, cleaned, two pounds of raisins, stoned, one pound of breadcrumbs, one pound of flour, four ounces of shredded mixed peel, two teaspoonfuls of ground ginger, one grated nutmeg

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