Swedish Tea Ring
A historical recipe from Woman's Institute Library of Cookery. Volume 4, by Woman's Institute of Domestic Arts and Sciences.
A historical recipe
Woman's Institute Library of Cookery. Volume 4: Salads and Sandwiches; Cold and Frozen Desserts; Cakes, Cookies and Puddings; Pastries and Pies, by Woman's Institute of Domestic Arts and Sciences. Project Gutenberg eBook #9938.
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 Woman's Institute Library of Cookery. Volume 4, by Woman's Institute of Domestic Arts and Sciences. Digitised by Project Gutenberg, eBook #9938 (https://www.gutenberg.org/ebooks/9938). 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.
Sweden. Associated with Sweden by a demonym leading its title: Swedish (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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Method
- Roll a large piece of the mixture used for apple cake into a rectangular shape from 1/4 to 1/2 inch thick, brush with butter, sprinkle with sugar and cinnamon and, if desired, with raisins or chopped nuts.
- Roll like a jelly roll, and place the two ends together on a cooky sheet so as to form a ring.
- Try, if possible, to conceal the joining by fastening the ends together carefully.
- The best way to do this is to cut a slice from each end before joining.
- Then, with a scissors, cut through the edge of the ring nearly to the center and slightly at a slant, as in Fig.
- 17.
- Make the cuts about 1 inch apart and turn the cut slices over so as to show the layers of dough.
- Brush with milk, dredge with sugar, and bake for about 1/2 hour.
- When baked, this cake should appear as shown in Fig.
- 18.