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A historical recipe from The Art of German Cooking and Baking Revised and Enlarged Edition, by Lina Meier (1922).

A historical recipe

The Art of German Cooking and Baking Revised and Enlarged Edition, by Lina Meier (1922). Project Gutenberg eBook #63883.

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 Art of German Cooking and Baking Revised and Enlarged Edition, by Lina Meier (1922). Digitised by Project Gutenberg, eBook #63883 (https://www.gutenberg.org/ebooks/63883). 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 the book is about German cookery (Cooking, German); 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

  • 2 cups milk Corn starch
  • 2 eggs

Method

  1. 2 cups milk Corn starch to thicken ½ cup sugar Vanilla Yolks of 2 eggs Preparation: Cream the yolks of eggs and the sugar;
  2. add the beaten whites of the eggs;
  3. mix the rolled crackers, finely chopped nuts and baking powder and add.
  4. Bake in three layers in a slow oven.
  5. Stir powdered sugar with a little water, spread on top of cake and put on the walnut halves.
  6. No.
  7. 111—ANGEL CAKE.
  8. 1 scant cup flour 1 scant cup sugar 1 tsp.
  9. baking powder 1 cup walnuts (cut) 1 cup dates (cut) 4 eggs Preparation: Cream the eggs separately, add sugar, walnuts, dates, baking powder and flour.
  10. Bake in a buttered pan.