German "Lebkuchen"
A historical recipe from Mary at the farm, and book of recipes compiled during her visit among the "Pennsylvania Germans", by Thomas, Edith M. (Edith May) (1915).
A historical recipe
Mary at the farm, and book of recipes compiled during her visit among the "Pennsylvania Germans", by Thomas, Edith M. (Edith May) (1915). Project Gutenberg eBook #13545.
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 Mary at the farm, and book of recipes compiled during her visit among the "Pennsylvania Germans", by Thomas, Edith M. (Edith May) (1915). Digitised by Project Gutenberg, eBook #13545 (https://www.gutenberg.org/ebooks/13545). 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
- 1 pound dark brown sugar
- 1/4 pound citron finely shaved
- 1 quart flour sifted
- 2 teaspoonfuls of baking powder
- 3 whole eggs
Method
- This is a recipe for good, old-fashioned "German Christmas cakes," from which Aunt Sarah's mother always baked.
- She used: 1 pound dark brown sugar.
- 3 whole eggs and yolks of 3 more.
- 1/4 pound citron finely shaved on a "slaw-cutter." 1/2 pound English walnut meats (chopped fine).
- 1 quart flour sifted with 2 teaspoonfuls of baking powder.
- Mix well together.
- Do not roll thin like ginger snaps, but about a half inch thick.
- Cut out about size of a large coffee cup.
- Bake in a moderate oven and when cold ice the cakes with the following icing: