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Bavarian Cake

A historical recipe from The Golden Age Cook Book, by Henrietta Latham Dwight (1898).

A historical recipe

The Golden Age Cook Book, by Henrietta Latham Dwight (1898). Project Gutenberg eBook #26209.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The Golden Age Cook Book, by Henrietta Latham Dwight (1898). Digitised by Project Gutenberg, eBook #26209 (https://www.gutenberg.org/ebooks/26209). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Germany. Associated with Germany by a demonym leading its title: Bavarian (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. One-fifth of a pound of blanched and chopped almonds, one-fifth of a pound of flour, one-fifth of a pound of sugar, one-fifth of a pound of butter, two eggs, a saltspoonful of cinnamon, a saltspoonful of nutmeg.
  2. Put the flour in a mixing bowl, then the sugar and spices, the butter and almonds, break the two eggs over it all and beat with a spoon, form into a dough with the hands and roll out about an inch thick.
  3. Cut in any shape liked, either round, square or oblong, reserving a little for strips to decorate the top.
  4. Spread with jam, either currant or strawberry or raspberry, and lay the thin narrow strips of dough across the top.
  5. They should be cut with a jagging iron.
  6. Bake about three-quarters of an hour in a moderate oven.