Springerle

Ingredients

• 9 eggs
• 2 lbs. sugar
• 2)4 lbs, flour
• ½ oz. ammonia
• ½ oz. anise seed
• the grated rind of one lemon

Method

1. 1

   Beat sugar and eggs well together, add the seeds and ammonia well dissolved, and work in the flour.

2. 2

   Roll in a sheet about half an inch thick, and cut in squares the size of the forms.

3. 3

   Put a little starch in a piece of muslin and tie it loosely; tap the molds with it and press in the dough; turn out and cut in single pieces; set on lightly greased pans and let dry for from four to six hours, and bake in a cool oven.

Nutrition per serving

Estimated from matched ingredients across 30 servings.

As published

This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 49. The excerpt below is the record exactly as published.

SPRINGERLE. 9 eggs, 2 lbs. sugar, 2)4 lbs, flour, }i oz. ammonia, yi oz. anise seed, the grated rind of one lemon. Beat sugar and eggs well together, add the seeds and ammonia well dissolved, and work in the flour. Roll in a sheet about half an inch thick, and cut in squares the size of the forms. Put a little starch in a piece of muslin and tie it loosely; tap the molds with it and press in the dough; turn out and cut in single pieces; set on lightly greased pans and let dry for from four to six hours, and bake in a cool oven. The Spring- erle boards can be bought at all the confectioners' supply stores. 352.— ALMOND SOUFFLE. 4 ozs. almond paste, i lb. icing sugar, vanilla flavor about 4 whites of eggs. Rub the almond paste smooth with one or two whites, work in the sugar, and add enough white of egg to make a firm paste. Roll out very thin on the marble, use a little powdered sugar for dusting (no flour); cut out iu stars, rings, hearts and basket-shapes. (It is best to use a cutter with a center tube, or cut a hole in the center of the cake with a small cutter: this makes the cake pufi up better and more even.) Set the cake on lightly greased and dusted pans, let dry a little to form a thin crust, and bake in a cool oven. This cake, if properly made, rises up like pufl paste. When done and cool, ice with a thin royal icing and decorate in different colors. 42 PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. 353.— MERINGUE SOUFFLE. a pt. of white of egg, 4)^ lbs. of icing sugar, vanilla flavor. Beat whites up about half, add the vanilla, and mix in three pounds of the sugar; put on the marble slab and work in the other sugar, to make a firm paste. Roll out very thin, same as in No. 352; cut out and bake in the same manner. Ice with several colors of icings. The same mixture may be flavored peppermint in place of vanilla; or colored pink and flavored rose; or some cocoa powder may be added for CHOCOLATE SOUFFLE. The mixture can also be used in the Springerle forms and for larger ornaments. 354 —FRENCH CROQUANTE. 18 whites of eggs, 4 ozs. almond paste, 2 lbs. flour, 3 lbs. icing sugar, vanilla flavor. Rub the almonds smooth with some of the whites of eggs; beat the other whites up about half and mix with the sugar, paste, flavor and flour it-to a smooth paste. Roll out yi-mch thick, cut out like the Almond SouflSe, put on dusted pans, let dry a little and bake in medium heat. The cakes should pufE up like the souffle. Ice with a thin royal icing and dip the corners in colored sugar, or decorate with piping in several colors. 353— PATIENCE CAKE. 2 lbs. icing sugar, i pt. white of eggs, r}i lb. flour, vanilla flavor. Beat the whites of eggs up about one-half, add flavor, sugar and flour. Mix well together till the mixture gets soft. Put with bag and tube on waxed pans in shape of small fingers or drops; let dry till a crust is formed, and bake in a cool oven. The cake may be made in several colors and flavors. 356.— ANISE DROPS. I lb. sugar i lb. flour 8 eggs }i oz. anise seed

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