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Belsnickel" Christmas Cakes

A historical recipe from Pennsylvania Dutch Cooking, by Anonymous.

A historical recipe

Pennsylvania Dutch Cooking, by Anonymous. Project Gutenberg eBook #26558.

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 Pennsylvania Dutch Cooking, by Anonymous. Digitised by Project Gutenberg, eBook #26558 (https://www.gutenberg.org/ebooks/26558). 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.

United States. Associated with United States by the book is about Pennsylvania Dutch cookery (Cooking -- Pennsylvania); the recipe itself names no place (confidence 0.4). "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. 1 cup sugar 1/2 cup melted butter 2 eggs 1-1/2 cups flour 1/2 tsp.
  2. baking soda pinch of salt Pour melted butter over sugar in a bowl and beat until smooth and creamy.
  3. Add the eggs, beating one at a time, into the mixture.
  4. Sift the baking soda thru the flour add the salt and add to the cake mixture.
  5. Stand the dough in a cold place for an hour.
  6. Roll out on floured board, quite thin.
  7. Cut into small rounds or other shapes.
  8. Sprinkle with sugar and bake in hot oven (400-f) for 10 minutes.