Swabian Pepperbread (Sohwablsohe PfefTerkuchen)
From German cookery for the English kitchen, 1906
Presented as published in 1906. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 92. The excerpt below is the record exactly as published.
5 eggs. pint honey. lb. butter. 5 to 6 peppercorns. The grated rind of a lemon. 4 grains of cardamom. ^ oz. potash dissolved in 2 tablespoonsful rosewater. i gill rum. 2 oz. candied peel. A pinch of ground cinnamon. 10 ground cloves. Christmas Cakes. 227 Beat the eggs and sugar to a frothy cftir itl all the spices, the chopped candied peel and fum and stir 15 minutes. Then add the honey^ in which the butter has been warmed, the potash (dissolved in 2 tablespoonsful rosewater) and lastly the flour, stirred in gradually* Fill a well-buttered cake tin, lined with buttered paper, and bake for i hour. Ornament the top of the cake with slices of candied peel and of almonds. Bombon. Add to the ingredients in the preceding recipe \ lb. chopped almonds, an additional 2 oz. candied peel, \ lb. currants and 2 oz. cocoa and fill little \ lb« buttered tins. Bake in a medium oven for | hour and then ice with chocolate icing. Weisse Pfefferkuohen. 5 eggs. \ teaspoonful potash dissolved in 2 tablespoonsful milk. I lb. flour
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