Yeast Wreaths
From Cassell's dictionary of cookery, 1892
Serves 4
This recipe is from German National Cookery.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 2343. The excerpt below is the record exactly as published.
Yeast Wreaths. — Set a pound and a half of fine floui- to warm in a pan. Mix an ounce and a half of fresh dried yeast, or two large tahle-spoonfuls of brewer's yeast, with a cupful of lukewarm milk ; stir this in the centre of the dough to a hatter ; cover, and leave it to rise. When it is light, add haK a pound of butter beaten to a cream, three eggs, three ounces of sifted sugar, and a little salt. Work all to a smooth light dough. Di\'ide it into six parts. EoU them on the paste-board into long bars ; plait two twists of these, lay them in rings on a buttered tin, making the ends of each ring join. Set them in a wai-m place to rise, and, when light, brush -them over with egg. Sprinkle chopped almonds and coarsely-powdered sugar
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