Swiss Honey Calces

Name: Swiss Honey Calces
Ingredients: Four pounds of honey (boiled); two pounds of brown sugar; one-half of a pound of orangeade; two pounds of citron; two pounds of sweet almonds (all chopped fine); the juice and grated rind of one lemon; one-half of an ounce of ammonia; three-fourths of an ounce of potash; one-half of an ounce of soda; one glass of rum or kirsch water; make with enough pastry flour into medium dough

From Perfection in baking, 1895

Frosting: Boil three pounds of granulated sugar with one pint of water to the 'thread.' Rub with stiff brush a little at a time over the sheets, until it granulates or gets white.

Presented as published in 1895. 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 Perfection in baking (1895) by Emil Braun, page 34. The excerpt below is the record exactly as published.

Swiss Honey Calces (Basler L,ecl^erle). Four pounds of honey (boiled), two pounds of brown sugar, one- half of a pound of orangeade, two pounds of citron, two pounds of sweet almonds (all chopped fine); nutmeg, spices, the juice and grated rind of one lemon, one-half of an ounce of ammonia or three- fourths of an ounce of potash, one-half of an ounce of soda. Pour the honey over this; add one glass of rum or kirsch water, and make with enough pastry flour into medium dough

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