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German Cakes

A historical recipe from The Philadelphia Housewife, by Hodgson, Mary, active 1855 (1855).

A historical recipe

The Philadelphia Housewife; or, Family Receipt Book, by Hodgson, Mary, active 1855 (1855). Project Gutenberg eBook #52815.

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 Philadelphia Housewife, by Hodgson, Mary, active 1855 (1855). Digitised by Project Gutenberg, eBook #52815 (https://www.gutenberg.org/ebooks/52815). 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: German (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. Cut up into a pound of flour, lard the size of an egg, and a little salt;
  2. milk sufficient to make a dough;
  3. roll out very thin, and bake.
  4. These cakes can be fried in lard, in round cakes, and are then called snow-balls.