Roumanian Cake

Ingredients

• 1½ pounds flour
• 2 ounces sugar
• grated rind of a lemon
• ½ teaspoonful of cinnamon
• a pinch of powdered cloves
• ¼ pound of honey

Method

1. 1

   Mix 1½ pounds flour with 2 ounces sugar, grated rind of a lemon, ½ teaspoonful of cinnamon, and a pinch of powdered cloves.

2. 2

   Warm ¼ pound of honey, add this, and knead all well.

3. 3

   Cover and set to rise 1 hour.

4. 4

   Roll out 1 inch thick, put in pie plates, cover with chopped nuts and brown sugar, and bake in moderate oven.

5. 5

   Cut into strips, and eat hot or cold.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 55. The excerpt below is the record exactly as published.

3 pounds flour, add 2 cups sugar, 7 eggs well beaten, zest of i lemon, yi pint milk, and ^ pound of melted butter. Mix the butter with the sugar, add the eggs, then the milk and flour. Beat all well, spread on buttered pans, and set to rise. Butter the tops, dust with sugar, cinnamon, and chopped nuts, prick with a fork here and there, and bake till done. Serve hot, cut in slices, for lunch or tea. NORMANDY SPICE CAKE OR GINGERBREAD. This is the cake of the " gingerbread fairs," common in rural France. 162 With a Saucepan over the Sea Warm i pint molasses, add J^ pound fresh butter, yi ounce each of powdered ginger and all- spice, a teaspoonful of mixed anise and coriander seed, and the rind of a lemon, grated. Add enough flour to make a dough, and set it to rise in a cool place, add then 2 ounces each of chopped cherries, citron, and currants or candied peel, roll out an inch thick, cut into rounds or squares, and bake in hot oven. It can be iced, if desired. NUREMBERG GINGERBREAD. Beat 4 eggs, add ^ a grated nutmeg, 6 cloves pounded, 2 ounces of candied peel chopped fine, 8 ounces sugar; mix all for 10 minutes, add slowly J^ pound flour, a pinch of salt, and a teaspoonful of baking powder, then 8 ounces of chopped sweet almonds. Stir all well, pour into tins ^ inch deep. Bake Y^ hour, ice with chocolate, and cut into slices or strips. GERMAN SUPPER CAKES. Make a batter with i pint hot milk, i small cup of yeast, and enough flour to make a dough. Set it to rise overnight, add the next morning i cup of sugar, mixed with i cup of butter and 2 eggs. Beat all well, and set to rise. Pour into pie plates, adding more flour if needful, and set to rise till 163 With a Saucepan over the Sea light ; rab over with 3 tablespoonfuls of cinnamon and sugar mixed, and i ounce butter. Bake in hot oven, and eat warm, sliced. APPBL STRUDEL. (German Apple Cake.) This is a very fine cake, but not often made properly, as it takes time. Mix i tablespoonful of butter with i large cup of flour, add i egg and suflicient milk to make a stiff paste. Knead for ^ hour, lay aside and cover, near the fire. Mix i dozen peeled and sliced apples with 2 cupfuls of fried bread-crumbs, % pound of chopped almonds, ^ cup of currants or raisins cut up, and i table- spoonful of cinnamon. Mix all well, and rolling the dough very thin, spread this evenly over it. Now fold it and pull until as thin as paper, but not broken. Roll up like jelly cake, curve in shape of an 8, and bake 1% hours, basting often with yi cup of butter. Serve either hot or cold, in slices. MADELIENES. (Paris.) Beat 4 ounces butter with 3 ounces sugar, add the yolks of 4 eggs, a teaspoonful of orange- flower water, and the grated rind of a lemon, then add 4 ounces flour and the stiff whites of 4 eggs. Fill small pans, buttered, cover with split almonds and sifted sugar. Bake ^ hour in moderate oven. 164 With a Saucepan over the Sea NAPOLEONS. (Paris.) Beat 6 ounces butter, 2 ounces sugar, 2 ounces sweet chopped almonds ; add )4 pound flour, and stir well. Then add the yolk of i egg, roll out very thin, and bake in a tin. When cold, cut in strips, spread with jam or whipped cream, and put two together. DBLICIBUSBS. (Paris.) Make the recipe for madelienes into very small cakes, bake, then split them. Fill each with cream, whipped and sweetened with cordial or wine, put them together, and dip each in icing, flavored with lemon or strawberry, coflTee or pistachio. Serve as dessert, or at five o'clock tea. SAVARIN. (Paris.) The Savarin and Baba are so much alike that the same recipe will do for both. They are familiar to all tourists, and very rich and light. Mix I pound sifted flour, 4 ounces sugar, J^ pound butter, 8 eggs, and i ounce Vienna yeast. Melt the yeast in ^ pint warm milk, and set to rise. It is best to add only a little flour, then, when risen, the rest. When light, add the eggs and sugar and butter melted, and stir till With a Saucepan over the Sea smooth with the rest of the flour. Line a mould with butter and chopped almonds, and pour in the dough, H full. When risen to the edge, bake in a moderate oven i}4 hours. Before turning out, gash the top with a knife, pour over it a syrup of sugar and water boiled, and some rum, serve on a plate decked with raisins or candied fruit. BRIOCHES. When Marie Antoinette was told that the people were starving for bread, she said, " Give them brioches ! " These are a troublesome but dainty cake, popular all over France. Sift ^ pound flour, and mix half of it with }( ounce Vienna yeast and water to make a paste. Knead it, and put in a large bowl of warm water near the fire. Mix the rest of the flour with }( ounce sugar, a pinch of salt, a tablespoonful of water, }( pound butter, and 2 eggs. Beat all for a while, adding the eggs one by one. Then throw the dough on a table six times, to make it light, take out the ball of paste, now floating on the water, and roll both together several times. Put to rise for 2 hours in a cold place. Then bake it 40 minuteS) egging the top to glaze it, in a hot oven. Turn out and dust with sugar. 166 With a Saucepan over the Sea GATEAU ST. HONORE. (Paris.) This is a more fancy brioche, made somewhat differently. Boil 2 gills water, 3 ounces butter, and a tea- spoonful of sugar for 2 minutes, add }4 pound flour, mix until the paste is smooth and does not stick to the pan. Take off and add, one by one, 6 unbeaten eggs. Butter a pie plate and cover with a thin layer of this, then make balls of the rest and set on as a border, fastening with white of egg. Bake until a light brown, serve cold with a filling in centre of preserves, and whipped cream on top. BATONS DE JAKOB. (MarseiUes.) Melt j4 cup of butter in i cup of hot water, and stir till it boils ; add i cup of flour, and stir till smooth. Take off, add 3 unbeaten eggs, one by one, and stir well. Pour on a pan in cakes, i inch wide and 4 long; bake 25 minutes in moderate oven. When cold, open them with a knife, fill with a soft custard flavored with vanilla, and ice with coffee. SWEET CANNELONS. (Marseilles.) These, like the above, are peddled along the streets on little trays. 167 With a Saucepan over the Sea Roll some good pufF paste very thin, cut in strips, and roll them around a stick, dust with sugar and fill the centre, where the stick held the edges overlapping, with whipped cream, after they are baked. TCHEURBKS. (Greek Easter Cakes.) These are also sold on the street at the season, during Passion and Holy Weeks. Mix 4^^ ounces butter with an equal amount of sugar, add 5 eggs well beaten, i cup of milk, 2 ounces yeast, and 10 ounces of flour. Let it rise for 2 hours, form into shape of a large fleur-de-lis, or 3-pointed flower, — to represent the Trinity, — ice with sugar, and bake i hour. ROUMANIAN CAKE. Mix i}4 pounds flour with 2 ounces sugar, grated rind of a lemon, ^ teaspoonful of cinna- mon, and a pinch of powdered cloves. Warm j4 pound of honey

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