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LEBKUCHEN

(Cookies) - (The International Jewish Cook Book)







Four eggs, one pound of brown sugar; beat well. Add one-eighth pound of
citron shredded, one-eighth pound of shelled walnuts (broken), one and
one-half cups of flour, one teaspoon of baking-powder, two teaspoons of
cinnamon, one-fourth teaspoon of allspice. Spread the dough in long pans
with well-floured hands, have about one and one-half inches thick. Bake
in very moderate oven. When baked, cut in squares and spread with icing.
Set in a cool stove or the sun to dry.
It is best to let these cakes and all honey cakes stand a week before
using.

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OLD-FASHIONED LEBKUCHEN

Heat one cup of molasses, mix it with two cups of brown sugar and three
eggs, reserving one white for the icing; add one level teaspoon of
baking-soda that has been dissolved in a little milk, then put in
alternately a little flour and a cup of milk; now add one tablespoon of
mixed spices, half cup of brandy, one small cup each of chopped nuts and
citron, and lastly, flour enough to make a stiff batter. Place in
shallow pans and bake slowly. When done, cover with icing and cut in
squares or strips.
Icing for Lebkuchen.--One cup of powdered sugar added to the beaten
white of one egg; flavor with one teaspoon of brandy or lemon juice.

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GERMAN "LEBKUCHEN"

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:

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ICING FOR GERMAN LEBKUCHEN.

Boil 2 cups of sugar and 1/2 cup of water seven minutes. Pour over the
stiffly beaten whites of three eggs; ice the cakes. Place cakes in a
tin box when icing has become cold and these will keep quite a long
time. I have eaten high-priced, imported Lebkuchen no better than
those made from this recipe.

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"LEBKUCHEN" (AS THE PROFESSOR'S WIFE MADE THEM)

Two pounds of sugar, 8 large eggs, 3/4 pound of almonds (shelled), 1/4
pound of citron, 1/4 of a pound each of candied orange and lemon peel,
the grated yellow rind of one lemon, 4 teaspoonfuls of cinnamon, 1
teaspoonful allspice, about 2 pounds flour. Separate the eggs. Cream
the yolks of eggs and sugar well together. Then add the almonds (which
have been blanched by pouring boiling water over them, when the skins
may be readily removed), the citron and lemon peel chopped fine. Then
add 1 level teaspoonful of different spices. Then add the stiffly
beaten whites of eggs, alternately, with the sifted flour. The recipe
called for two pounds of flour, but "Frau" Schmidt said; "She was
never able to use the whole amount, so she added just enough flour to
prevent the mixture spreading when dropped on the baking sheet by
tablespoonfuls."

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"BRAUNE LEBKUCHEN"

2 pounds sugar syrup.
1/4 pound granulated sugar.
1/4 pound butter.
1/4 pound coarsely chopped almonds.
Grate yellow part of one lemon rind.
1/4 ounce cinnamon.
1/4 ounce cloves.
1 drachm of powdered cardamom.
1 ounce of hartshorn, dissolved in a little milk.
Place syrup in stew-pan on range to heat, add butter, almonds, spices,
etc.
Remove from range, stir in flour gradually. Use about 10 cups of
flour. When cool add the dissolved hartshorn. Allow the cake dough to
stand in a warm place eight to ten days before baking.
Then place a portion of the cake dough on a greased baking sheet which
has been sprinkled lightly with flour, roll cake dough out on the
sheet about 1/3 inch in thickness; place in a _very moderate_ oven.
When well dried out and nicely browned on top cut the sheets into
small squares, the size of ordinary soda crackers.
This is a very old recipe given Mary by Frau Schmidt.

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Lebkuchen

Half a pound of granulated sugar, half a pound of strained honey, half a

pound of candied orange peel, half a pound of citron, half a pound of

almonds blanched and cut fine, an even teaspoonful of bicarbonate of

potash pounded very fine and a sherry glass of rum poured over it

twenty-four hours before it is used, an even teaspoonful of cloves, an

even teaspoonful of cinnamon, an even teaspoonful of powdered cardamom

seed, the rind of half a lemon grated, and two eggs. Put the honey in a

saucepan and let it come to a boil, pour it over the sugar in a mixing

bowl and stir well, then add the flour, mix thoroughly, and set in a

cool place for twenty-four hours. Then cut all the fruit fine and mix

with the other ingredients thoroughly, beat the eggs and add to the

mixture, put in the rum and potash last, stir well, and let it stand for

an hour or two. Roll the dough out about a quarter of an inch thick, cut

into cakes about three inches wide and five long, bake in a quick oven

ten or fifteen minutes. Do not use more than two ounces of flour in

rolling out the cakes. Ice them while hot.



ICING.--Half a pound of sugar and the juice of half a lemon and the same

quantity of water as of lemon juice; stir together and spread on very

thin.









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