Springerles" (German Christmas Cakes)
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 its title says: German (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
Method
- 4 eggs.
- 1 pound sifted pulverized sugar 2 quarts flour, sifted twice.
- 2 small teaspoonfuls baking powder.
- Beat whites and yolks of eggs separately, mix with sugar and beat well.
- Add flour until you have a smooth dough.
- Roll out pieces of dough, which should be half an inch thick.
- Press the dough on a floured form or mold, lift the mold, cut out the cakes thus designed and let lie until next day on a floured bread board.
- The next day grease pans well, sprinkle anise seed over the pans in which the cakes are to be baked;
- lay in cakes an inch apart and bake in a moderate oven to a straw color.
- The form used usually makes six impressions or cakes 1-1/2 inches square, leaving the impression of a small figure or flower on surface when dough is pressed on form.