Raisin Kuchen

Ingredients

• 14 cup raisins
• 3 tablespoons butter
• 14 cup sugar
• 1 teaspoon cinnamon
• 3 table- spoons flour

Method

1. 1

   Add raisins to mixture, brush with beaten egg, and cover with sugar and cinnamon mixture before baking.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 31. The excerpt below is the record exactly as published.

Raisin Kuchen. To mixture, add 14 cup raisins, cut in pieces. Before baking, brush over with beaten egg and cover with following mixture: Melt 3 tablespoons butter, add 14 cup sugar and 1 tea- spoon cinnamon. When sugar is partially melted, add 3 table- spoons flour. Bake in moderately hot oven (375° F.). Cincinnati Coffee Bread. Before last rising, sprinkle with the following: Mix 4 tablespoons sugar, 114 teaspoons cinnamon, 1 cup soft, stale bread crumbs, 4 tablespoons melted butter, and 4 table- spoons chopped blanched almonds. 74 THE BOSTON COOKING-SCHOOL COOK BOOK MORAVIAN BREAD OR KUCHEN 1 yeast cake dissolved in 1 egg, well beaten Yy cup lukewarm water 34 cup butter 1 cup hot mashed potatoes 34 cup lard or other shortening 2 cups scalded milk 1 cup sugar 2% cups flour 2 teaspoons salt 234 cups flour When milk is lukewarm, add potatoes, dissolved yeast cake, and 2% cups flour. Cover and let rise until light. Add egg, lard, butter, sugar, salt, and remaining flour. ‘Turn into buttered drip- ping pan and spread evenly. Cover, let rise until light. Brush over with melted butter. Make parallel rows of 34 inch depres- sions, with finger. tip or knife handle. Put a bit of butter in each depression and fill with brown sugar. Sprinkle with 2 tablespoons brown sugar mixed with 1 teaspoon cinnamon

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