Filled Butter Cakes (Dutch Stuffed Monkeys)
A historical recipe from The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering, by Florence Kreisler Greenbaum (1919).
A historical recipe
The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering; the Favorite Recipes of America, Austria, Germany, Russia, France, Poland, Roumania, Etc., Etc., by Florence Kreisler Greenbaum (1919). Project Gutenberg eBook #12350.
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 International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering, by Florence Kreisler Greenbaum (1919). Digitised by Project Gutenberg, eBook #12350 (https://www.gutenberg.org/ebooks/12350). 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.
Netherlands. Associated with Netherlands by its title says: Dutch (confidence 0.7). "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
- one pound of flour
- one teaspoon of cinnamon
- a pinch of salt
- one-half pound of finely chopped citron peel
- one-half pound of ground almonds
- three ounces of butter
- one-half teaspoon of vanilla
- one egg
- two eggs
Method
- Make a paste by working three-fourths pound of butter into one pound of flour, with three-fourths pound of light brown sugar, one egg, one teaspoon of cinnamon, and a pinch of salt.
- Next mix one-half pound of finely chopped citron peel with one-half pound of ground almonds, and three ounces of butter.
- Then flavor with one-half teaspoon of vanilla and bind with the yolks of two eggs.
- Roll out the dough and divide into two parts.
- Place one-half on a well-buttered flat pan and spread the mixture over it and cover with the other half of the paste.
- Brush with beaten egg, sprinkle with poppy seed and bake in a moderately quick oven for one-half hour.
- When done let cool and then cut into square or oblong pieces.
- The butter cakes may be made of one layer of dough sprinkled with citron and almonds and some poppy seed.