Schloss Tartar

Ingredients

• 1 bar of chocolate
• 4 eggs
• 1/2 cup sugar
• 1 scant cup of flour
• 2 teaspoons baking powder
• 1/2 cup raisins
• 1 cup sour milk
• 1 sour apple
• yolk of 1 egg
• 1/2 teaspoon lemon oil
• 1 cup sugar
• 2 teaspoons water

Method

1. 1

   Grate chocolate, add eggs, sugar, flour, and baking powder.

2. 2

   For filling, boil raisins, sour milk, sour apple, egg yolk, lemon oil, sugar, and water like cream.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 367. The excerpt below is the record exactly as published.

yolk of 4 eggs, the grated rind of 1 lemon, a piece of butter the size of an egg. Bake like a custard. When baked spread over the top slices of jelly and cover the whole with the whites beaten to a stiff froth with 1 cup of sugar, and juice of the lemon. Brown lightly in the oven. — Mrs. D. E. Gentry, C'len- coe. 111. RED RASPBERRY PUFF.— 1 cup pulverized sugar, stirred in white of an egg (well beaten); add 1 cup raspberries, and heat 536 PUDDING AND DESSERTS 20 minutes. Place in refrigerator until thoroughly chilled. — Mrs. Conklin, 914 N. 5th Ave., Mayood, 111. RASPBERRY CUSTARD.— Make a custard of 1 pt. milk, the yolks of 2 eggs, 2 tablespoons sugar; steam. Put a dessertspoon of raspberries in 6 custard glasses, fill nearly to the top when the custard is cold, adding the whites of 2 eggs, beaten stifif, with a little sugar. — Mrs. A. L. Lansing, Flossmore, 111. REBECCA PUDDING.— Mix ^ cup corn starch, % cup sugar, ^ teaspoon salt, dilute with cold water, add to scalded milk, stirring constantly until mixture thickens, and then occasion- ally. Cook 15 minutes, add 1 teaspoon vanilla, and the whites of 3 eggs, beaten stiff. Mix thoroughly, mould, chill and serve with yellow sauce. — Mrs. L. E. Mason, Oak Glen, 111. VARIATION I. — Wash the rice thoroughly, then put over a moderate fire with just enough cold water to prevent it from burn- ing. Use a double boiler, if possible, and have a close-fitting cover. Add salt to taste. Steam the rice; when nearlj'- done, remove the cover and add a lump of butter. Serve plain or with cream, sugar and nutmeg. — Mrs. D. E. Remley, Willow Springs, 111. RICE PUDDING.— Boil 1 ciTp rice in water, until tender, drain, and add 1 cup sugar, butter size of walnut, 2 well-beaten eggs, and a pt. of milk; bake in a "fairly fast oven until nicely browned on top. A piece of butter, cut in fine bits, over the top helps to give it a rich brown color. — Mrs. T. Martin, 514 S. 7th Ave., Maywood, 111. RUBY UNDER THE SNOW.— Put ^ pt. of tapioca into a double boiler, with IJ^ pts. of cold water, and lemon rind, cut like an apple paring, and let it simmer until clear; then take out the lemon rind, and add Yt. pt. of currant jelbs 4 oz. of sugar, 2 table- spoons of any kind of dark juice, and juice of 1 lemon. When all are melted together, pour into a glass dish and set away to cool. When cold, cover with whipped cream, sweetened and fla- vored.— Mrs. D. E. Gentry, Glencoe, 111. SCHLOSS TARTAR.— Grate 1 bar of chocolate, add 4 eggs, ^ cup sugar, 1 scant cup of flour, 2 teaspoons baking powder. Filling. — Yi, cup raisins, 1 cup sour milk, 1 sour apple, yolk of COOK COUNTY COOK BOOK 537 1 ^SS, Vz teaspoon lemon oil, 1 cup sugar and 2 teaspoons water

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