Frosting
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
- ½ lb. of sugar Preparation
- ½ pound of sugar
- 2 tablespoonfuls of batter
- 4 eggs
Method
- 6 whites of eggs Fruit for garnishing ½ lb.
- of sugar Preparation: Yolks of eggs, flour, salt and sugar are mixed well.
- Add the beaten whites of eggs and the whipped cream.
- The butter is heated in a broad spider, the omelet batter poured in and baked in medium hot oven 10 to 12 minutes until golden yellow.
- When done, spread it with plum, prune, strawberry or apricot marmalade.
- Beat the 6 whites of eggs to a stiff froth, stir into it the ½ pound of sugar, then put into a cornucopia from which the point has been cut off.
- Now press the frosting through the opening and make figures on the omelet, put it into the oven for 15 minutes until the frosting is of a light yellow color.
- When done, serve on a warm platter and garnish with sugared fruit.
- Serve at once.
- Remarks: The frosting must be ready when the omelet is taken out of the oven the first time.
- Cover it with fruit marmalade and the figures or designs of frosting and finish baking it in the oven.
- No.
- 10—PANCAKES.
- 4 eggs ½ pt.
- of milk 1 cup of flour 1¼ tsps.
- baking powder ¼ tsp.
- of salt Butter or lard for baking Preparation: Yolks of eggs, milk, flour and salt are mixed well with beaten whites of eggs and lastly the baking powder.
- Heat the butter or lard in a small pan or spider, put in 2 tablespoonfuls of batter and bake it to a nice color.
- When baked on one side, turn the pancakes and bake on the other side.
- Remarks: If you use a large spider, put in 2 to 3 pancakes and bake them at once.