Berlin Pancakes

Ingredients

• 2 pounds currants
• 2 pounds raisins
• 1 pound citron
• 1 pound flour
• 1 pound sugar
• 1 pound butter
• 1 cup of walnut kernels
• 1 teaspoon each of cinnamon
• 12 eggs
• 4 grated nutmegs
• 1 large tablespoon mace
• 1 large tablespoon cinnamon
• 2 large wine- glassfuls white wine
• 1 large wineglass brandy
• 1 large wineglass rosewater

Directions

1. Mrs. Seth Robinson.

2. Roll out a very plain raised dough as for doughnuts, cut with a biscuit cutter, put a teaspoon currant jam or jelly in the centre of one, cover with another, press the edges tightly together, and fry quickly in boiling fat.

3. BLACK CAKE, NO. 1.

4. Mrs. Hugh Ewing.

5. 2 pounds currants, 2 pounds raisins, 1 pound citron, 1 pound flour, 1 pound sugar, 1 pound butter. 12 eggs, 4 grated nutmegs, 1 large tablespoon mace, 1 large tablespoon cinnamon, 2 large wine- glassfuls white wine, 1 large wineglass brandy, 1 large wineglass rosewater. . .

6. Wash, pick and dry the currants; stem and seed the raisms ; cut the citron into thin slices; add the spices and the liquor and stir all together. Cut the butter into the sugar and beat to a cream. Beat the eggs together hard, and add them to the butter and sugar alternately with the sifted flour. Stir in the mixture of fruit and spices. Put in a large deep pan ; line bottom and sides with greased paper, bake in moderate oven If hours, and let stand in the oven until cold.

7. 206 OLD COUNTRY RECIPES AXD NEIV.

8. BLACK CAKE, NO. 2.

9. Mrs. N. B. H. Gardner.

10. 2 pounds raisins, 2 pounds currants, J pound citron, J pound blanched almonds, 1 cup of walnut kernels, i cup New Orleans molasses, 1 pound sugar, | pound butter, 1 pound flour, 12 eggs,- 1 teaspoon each of cinnamon, cloves, allspice and nutmeg.

11. Line a pan with greased paper, and put in about ^ inch of batter; then a layer of fruit, and so on until pan is filled. Steam 4i- hours, then dry off about l hour in moderate oven.

Nutrition, whole recipe (rough)

Counts 9 of 11 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.