Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Salt | 1 tsp (6g) | 0 |
| Cake | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- half cups milk
- a pinch of salt
- a piece of butter size of an egg
- 3 eggs
- 1 yeast cake
- 88 kuchen
- 1 scant pt
- 2 tbs
- 1 cake compressed yeast
- 2 heaping tbs
- 2 eggs
- salt
Directions
\ pt. milk, \ cup sugar; 3 oz. butter; | lb. raisins (seeded) i lb. citron (cut small); 3 eggs; \ lb. almonds (blanched, chopped); flour. A little more sugar, melted butter, cin- namon, white of an egg.
Make a sponge of 1 yeast cake, \ cup each of milk and water and a little flour. Let rise 10 or 15 minutes; when light add the \ pt. milk, sugar, butter, eggs and flour enough to make a soft dough. Beat in a warm place with a wooden spoon f of an hour. Let rise over nigh't. Next morning (early) roll thin and spread with melted butter, roll up, repeat 3 times, after the 3rd time sprinkle on a little sugar and cinnamon then the raisins, citron and most of the al- monds. Roll into a wreath and spread top with the white of an egg well beaten, and rest of almonds (chopped or in halves) . Let rise and bake about 1 hour. Should be eaten while fresh. Bake in a pan 12 inches in diameter, 3| inches deep, with a tube 4 inches in diameter. Can be commenced in the mornkig and baked by 2:30. Mrs. H. A. Tuttle.
KUCHEN. Put into 1 scant pt. of sifted flour a pinch of salt, tsp. of baking powder and sift. Add 2 tbs. of sugar. Rub in a piece of butter size of an egg. Break an egg into a cup and fill not quite full of milk. Mix with the flour to make a soft dough. Roll out, put in tin, place sliced apples on the top sprinkling a little sugar, cinnamon and sweet cream. Bake in a moderate oven until apples are done. Sliced peaches or prunes may be used. Prepare the prunes thus: Soak over night 1 lb. of prunes. Stew until tender. Stone them and boil down the juice, adding a little sugar. Place the prunes very carefully in rows upon the kuchen; squeeze on the juice of \ a lemon and add a little of the sweetened prune juice. Bake until the crust is done. May be served hot as dessert. Mrs. Quinby.
DAINTY ROLLS. 1 cake compressed yeast; 2| half cups milk; level tsp. salt; 2 heaping tbs. sugar. Flour to make like bread sponge. Raise until light, then add \ cup butter or lard and 2 eggs. Mix a little stiffer than cookies. Let stand until light. Roll out, spread with melted butter, cut with cooky cutter and fold over like Parker House rolls. Raise and when light bake in a quick oven.
Mrs. Charles H. Burwell.
"Beware of the warning Lest your cake be dough."