RSS Feed

Category Archives: Uncategorized

Second Page of Torte Recipes

I don’t know why the first recipe is labeled “Plum Torte” because there are no plums in it.  On the other hand, “Konigs-Torte” doesn’t have any kings in it.  It’s just a name. 

Maybe the last one has “Israel in its name because of the almond topping.  Almonds were included as a gift from Jacob/Israel to the Prime Minister of Egypt, who was, unknown to Jacob, Jacob’s own long-lost son Joseph.  Probably everyone just calls a torte with almond topping and Israel Torte and no one thinks to ask why it’s called that…..except me!

GermanWriting2

Plum-Torte
Die Masse besteht aus ½ kg Butter, 10 Eier, ½ kg Zucker, ½ kg Mehl, 1 kleines Glas Rum, 2 Handvoll Korinthen, ebensoviel Rosinen, Zitronenschale, eine Messerspitze Zimmt, ebensoviel Nelken, etwas Hirschhorn salz oder ½ Päckchen Backpulver. Die Butter wird zu Sahne gerührt, dann nach und nach Eidotter u Zucker hinzugegeben. Nachdem alles eine Zeitlang gerührt ist, gibt man das Gewürz, den geschlagenen Schnee u das durchgesiebte Mehl hinzu vermischt es rasch u backt den Kuchen 1 – 1 ½ St.

Königs-Torte
Hierzu ½ kg Butter, ½ kg Zucker, ½ kg Mehl 12 Eier, 2 Handvoll Rosinen, etwas feingeschnittene Sukade u. die abgeriebene Schale einer Zitrone. Nachdem die Butter zu Sahne gerührt ist, gibt man abwechselnd Zucker u Eigelb hinzu u rührt dieses ½ St., dann Rosinen, Sukade u. Zitronen hinzu. Den Eischnee zu steifem Schnee geschlagen mischt man mit dem Mehl leicht durch die Masse. 1 – 1 ½ St. backen.

Israel-Tort
¾ £ Butter u Zucker werden weiß gerührt ein ganzes Ei 7 Eigelb hinzugegeben, ¾ £ feines Mehl wird löffelweise hinzugegeben, das Ganze ½ St. rühren, dann wird der Eischneen durchgehoben 12 Tropfen Zitronenöl, dann kommt die Masse in eine Springform und gibt oben auf noch geschnittene Mandeln. ½ St. backen.

German:
Plum-Torte
Die Masse besteht aus ½ kg Butter, 10 Eier, ½ kg Zucker, ½ kg Mehl, 1 kleines Glas Rum, 2 Handvoll Korinthen, ebensoviel Rosinen, Zitronenschale, eine Messerspitze Zimmt, ebensoviel Nelken, etwas Hirschhorn salz oder ½ Päckchen Backpulver. Die Butter wird zu Sahne gerührt, dann nach und nach Eidotter u Zucker hinzugegeben. Nachdem alles eine Zeitlang gerührt ist, gibt man das Gewürz, den geschlagenen Schnee u das durchgesiebte Mehl hinzu vermischt es rasch u backt den Kuchen 1 – 1 ½ St.

Google Translate:
Plum Pie
The mass consists of ½ kg butter, 10 eggs, ½ kg of sugar, ½ kg of flour, 1 small glass of rum, 2 handful of currants, as much raisins, lemon zest, a pinch of cinnamon, as much cloves, a little hartshorn salt or ½ tsp baking powder. The butter is stirred into cream, then gradually yolk added sugar u. After everything is stirred for a while, are added the spice, the beaten snow u the sifted flour mixed it quickly u bake the cake 1 – 1 ½ St.

My Interpretation:
Plum Torte
½ kg butter
10 eggs
½ kg of sugar
½ kg of flour
1 small glass of rum
2 handfuls Korinthen (currents)
2 handfuls raisins
Lemon zest
A pinch-sharp cinnamon
A pinch cloves

Some Staghorn salt
½ tsp baking powder.

Whip egg whites until stiff.  Separately, beat butter until creamy.  Gradually add yolks, then sugar.  Mix well.  Add spices, then flour and lastly the egg whites. Bake the cake for 1 1/2 hours.

German:
Königs-Torte
Hierzu ½ kg Butter, ½ kg Zucker, ½ kg Mehl 12 Eier, 2 Handvoll Rosinen, etwas feingeschnittene Sukade u. die abgeriebene Schale einer Zitrone. Nachdem die Butter zu Sahne gerührt ist, gibt man abwechselnd Zucker u Eigelb hinzu u rührt dieses ½ St., dann Rosinen, Sukade u. Zitronen hinzu. Den Eischnee zu steifem Schnee geschlagen mischt man mit dem Mehl leicht durch die Masse. 1 – 1 ½ St. backen.

Google Translate:
King Pie

For this purpose, ½ kg of butter, ½ kg of sugar, ½ kg flour 12 eggs, 2 handfuls of raisins, a little finely chopped Sukade and the grated rind of one lemon. After the butter is stirred into cream, add to sugar alternately u u add egg yolk stirred this ½ hour, then raisins, lemons and Sukade added. Beat the egg whites until stiff to mix easily with the flour by weight. 1 – 1 ½ baking St.

My interpretation:
King’s Torte

½ kg of butter
½ kg of sugar
½ kg of flour
12 eggs
2 handfuls of raisins
a little- candied citron peel finely choppe
Grated zest of a lemon

 Stir butter until creamy, then alternately add sugar and egg yolks.  Stir this ½ hour, then add raisins, raisins, candied peel and lemon zest.  Beat the egg whites until stiff, then add to misxture alternately with flour.  Bake 1 – 1 ½ hours.

Succade is the candied peel of any of the citrus species

German:
Israel-Tort
¾ £ Butter u Zucker werden weiß gerührt ein ganzes Ei 7 Eigelb hinzugegeben, ¾ £ feines Mehl wird löffelweise hinzugegeben, das Ganze ½ St. rühren, dann wird der Eischneen durchgehoben 12 Tropfen Zitronenöl, dann kommt die Masse in eine Springform und gibt oben auf noch geschnittene Mandeln. ½ St. backen.

Google Translate:
Israel-Tort
¾ £ butter u sugar white stirred a whole egg added 7 egg yolks, ¾ £ fine flour is added a spoon, the whole ½ stir St., then the Eischneen is lifted 12 drops of lemon oil, then the mass is in a springform pan and there on top or sliced ​​almonds. ½ hour bake.

My interpretation:
Israel-Tort
¾ kg white sugar

¾ kg butter
¾ kg fine flour
 7 eggs
12 drops lemon oil
Sliced Almonds

Beat egg whites until a stiff meringue.  Beat egg yolks and sugar ½ hour.  Add flour a spoonful at a time.  Fold meringue in gently.  Add lemon oil.  Pour into a spring-form pan and top with sliced almonds.  Bake ½ hour.

Eischneen translates roughly to “meringue”.  durchgehoben translates to “lifted by” but probably equivalent to “fold gently”.

I’m so excited!! Progress on German Handwriting

Over a year ago I wistfully blogged about the demise of handwriting in schools ( German Handwriting).  In it I made a plea for someone out there to transcribe the pages in Mom’s cookbook that were in her handwriting.

I googled “German Handwriting” around the first week of November 2012 and came across the website of “Sutterlin Stube Hamburg eV”. which appears, of course, in German.  Using the on-line translator, it showed the following information:

The Sutterlin Institute was founded in 1996 as a local working group for the transfer of old documents from German into Latin script by residents of the Old Centre Ansgar in Hamburg’s Long Horn. In subsequent years (there was) worldwide expansion of this volunteer activity. On 6 May 2009, the club  Sütterlinstube Hamburg e.V (was) founded as a nonprofit association. Members come from the city of Hamburg and surrounding areas.

The second paragraph:

Does your family have old handwritten documents, family documents or seals in loving grandmothers autograph book? And you can not read these family treasures? Maybe we can help you! …

Wow!  I didn’t waste any time sending my scanned pages and had a reply in a very short time.  The results came to me by email in the German language, but with the use of both Microsoft and Google translator, I am now making some sense of the writing.  I will be posting the results in the near future.

Stories are handed down in most families, and undoubtedly get warped over time.  I really warped this one about the cookbook!  Somehow, my story was that this cookbook (undoubtedly!) was a gift of Mom’s brother, Aloys, who was by trade a baker.  Uncle Aloys died in WWII.  Mom had said at some point that Aloys made a delicious “Butter Kuchen”.  So, my story goes that Aloys had given Mom the cookbook as a wedding gift with his prized “Kuchen” recipe among the beautifully handwritten pages.  This made sense to me because a number of the recipes had “Kuchen” in the title. Now, isn’t that just a lovely story?  But was it true?……

My sister Eleanor said “I don’t think so!  I think these are recipes that Mom wrote down, herself.  Remember, she worked in Holland for a doctor’s family and I think those recipes came from that time.”  Hmmmmmm…..I checked the family tree again.  When Mom and Dad married in 1929, Aloys would have been only about eleven years old!  Well, my story began to unravel!

Ellie’s story proved a lot more substantial than mine when Google identified some of the terms in the writings as “Dutch”!  Alas, I am inclined to believe that the writing in the cookbook was, indeed, my Mom’s. The handwriting looks to be done very carefully on the menus and recipes that were in black ink.  The handwriting on two pages in blue ink do not appear as carefully done, but I think they are also Mom’s and probably were added when she was a busy housewife and mother.

I think it’s ironic that my noticing an article about the demise of handwriting coincides with the mission of this group of German people.  I am really enchanted with their objectives and am posting them as revealed to me in the online translator:

Our statutory objectives

  1. Activation of the ability to read the Romanised and write. To do this the Club offers its own courses and action by individual members in the context of other educational institutions.

  2. Assistance in the transfer of historical documents from the German in the Latin script as a contribution to a meaningful life in retirement, for an understanding between the generations and (in some cases) to preserve world’s German heritage from oblivion and make it available to the wider research.

  3. Accompanying historical research that make a “history from below”, i.e. the history of the often forgotten culture of single people in the German-speaking world.

  4. On the basis of the transmitted texts (possibly in collaboration with other cultural), organization of exhibitions, readings and publication of written communications.

  5. Assistance in the establishment of similar institutions in other regions.

  6. Support for the publishing of publications and plays that have arisen from the transcriptions of the Sütterlinstube and still emerge.

  7. Promotion and cooperation with institutions which have similar or the same objectives.

  8. Support for projects of stationary care for elderly in non-profit organizations in connection with the purposes of 1-6.

Sounds like a win-win situation to me.  I am benefiting because my pages are finally transcribed; the people doing it are keeping their brains active and doing something they feel is useful.  Big smile here!

 

 

German Fruit Bread (Hutlesbrodt)

Mom made bread every week, usually the white kind.  As a little kid I thought the very best bread was the insides of a slice, still a little warm from being baked.  Occasionally Mom made raisin bread which was darker and rather bitter…too much so for my little kid palate.  Sometimes she even went so far as to add citron or candied fruit.  “Gross,” was my humble opinion.  Why would anyone do that?  Well, from these clippings I’m going to assume it was something she grew up with in Germany and was something festive that you made at Christmas time.  I wonder if she thought these were “Yummy” or just made her nostalgic for the old country.  

In the first clipping, Farm Gal from Nebraska spells it “Hutlesbrodt”.  I empathize with her for trying to figure out how to spell a German word passed down by word of mouth, but never in print.  The second clipping is closer to what I found when I researched it.  I found that the term is Swabian German: “Hutzelbrot”. The name comes from a type of bread that contains dried pears (“Hutzeln”). Incidentally, if a person spoke “Swabian German” that was a dialect from the south of Germany.  My parent always told me “We speak Low German.  Low German is what you speak at home, but High German is what they teach in school.”  High German (Hochdeutsch) is taught in schools and it’s what you hear when you turn on the TV or the radio. Low German is what people talk at home, it’s kind of a slang and it varies from region to region.

Two Recipes for Old German Fruit Bread

Dear Hope:  I am sending two Hutzel Brod recipes that Clare from Kansas requested.

No. 1 Hutlesbrodt (an old German recipe)

Make a coffee cake batter as follows:
1 quts warm water
1 package yeast, dissolved
4 tablespoons shortening
1/2 cup sugar
1 tablespoon salt.

Mix with enough flour for a soft batter.  Soak 1 pound dried prunes.  Cook slowly till tender.  Sweeten and cool.  Remove seeds from prunes.  Have enough juice on them  for 1 cupful.  Add:

1 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon cloves
Nuts, as many as you like (pecans or hickory nuts preferred)

Mix all into soft dough.  Mix stiff like bread.  Let rise once, then form into loaves.  Let rise again and bake at 350 degrees.

I clipped this recipe out of a paper or magazine just as it reads here.  I have never tried it.  So you will have to use your own judgment on amount of flour to use and how long to bake.  I suppose about an hour.

No. 2 Hutzel Brod:
I clipped this one from somewhere too, and have baked this.  This German fruit bread is delicious, keeps well and makes an excellent holiday breakfast dish.

Stew 2 pounds prunes, 2 pounds dried pears (I would prefer dried apricots), each by itself.  Pit, drain, and cut the fruit, saving the juice of each.

Prepare:
1 pound raisins
1 pound currants
1/2 poud almonds, shredded
1/2 pound walnuts chopped
4 ounces citron
4 ounces orange peel
4 ounces figs
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon anise seed.

Make your sponge from 6 pounds flour, warmed.  Wet it with 1 quart fruit juice.  Add 2 cakes compressed yeast, work it and set it to rise.  When light work in:
Another 1 quart fruit juice
1 1/2 cups sugar
1 wine glass brandy or sherry
2 tablespoons butter
1 tablespoon salt

Now add all the rest of the fruit.  Knead well, let rise, then make into loaves.  Let rise again, and bake in a very slow oven.

This is an old German recipe and makes twelve loaves.  Try giving Hutzel Brod for unusual gifts.

Just a reminder about these recipes.  It seems to me there is an awful lot of liquid for the sponge.  I wonder if you couldn’t use less, but the same amount of yeast, and not quite as much fruit or flour.  I am going to try it that way.

Here is a good way to cook the prunes.  Night before using, wash prunes, put in large jar or crock, pour boiling water over just to cover.  Cover tightly and let set overnight.  Next morning put over low heat and just simmer, don’t boil, for about 20 minutes.  Add very little sugar, and they are really good.  — A Farm Gal from Nebraska.

Why Make Wine?

Seriously?

Christmas Cookies

I imagine that Mom was always on the look-out for a good rolled cookie dough for cut-out cookies.  I always liked the cutters she had that were aluminum, had crinkly edges and a green wooden knob on top.  Because of the crinkly edges, they didn’t stick much; they had a vent hole on top that could be handy in case the dough was too sticky.  I’m sure Mom was intrigued by Tupperware cookie cutters when they came out, but that was a whole other genre because they were plastic, had clean (not crinkly) edges, and designs on them that were supposed to leave an indent in the cookie.  We had a gingerbread man and a turkey, but to tell the truth, I always ended up going back to the aluminum ones.  OK, so the aluminum gingerbread man was kinda funky with that pointy shaped head, but who is perfect?

In transcribing these recipes I notice that people try to relate directions similar to the way they would talk.  Some recipes have probably been set up conversationally because they have to appear in a narrow column of the Drover’s Telegram.  This one came from a newspaper, but doesn’t look like it had that problem.  Notice how this one can’t help but include directions in the ingredient section.  

Christmas Cookies

Into a bowl put:
3 cups sifted flour
2 teaspoons baking powder
1 scant teaspoon soda

Cut into this:
1 cup shortening, butter or margarine

In another bowl:
Beat 2 eggs thoroughly

Add 1 cup sugar
4 tablespoons milk
1 teaspoon vanilla

Beat well and pour into dry ingredients.  Chill in refrigerator an hour or two, or longer.  Roll, cut and bake in 375 degree oven until light tan color

Date Pinwheel Cookies

If a recipe wins a contest, it must be pretty good and worth clipping, right?  While dates and figs weren’t staples in Mom’s 1960 kitchen, they were likely used earlier in her married life or in her family’s home in Germany.  I’ve tasted really good cookies like this when I lived in McPherson, made by one of my Mennonite sorority sisters.  Her heritage was from the Russian Mennonites that migrated to Kansas and helped make us the #1 in wheat production when they brought Turkey Red Wheat with them.

I wonder if the $5 was what prompted Mrs. Mordue to enter her recipe or just the fun and competition.  In 2012 dollars, $5 would have a value of about $39…..a nice reward or gift but probably not like lottery winnings.

 

Mrs. Charles Mordue, of Cainsville, Ontario, sent her recipe for cookies which earned her $5.  Here it is:

Date Pin Wheel Cookies

Cookie dough:
1/2 cup shortening
1/2 cup granulated sugar
1/2 cup brown sugar
2 eggs
1/4 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon vanilla
1 teaspoon baking powder
2 cups flour

Filling:
1/2 pound dates (chopped)
1/2 cup water
1/4 cup chopped nuts, cooked for a few minutes.

Roll out cookie mixture and spread with filling.  Roll up and chill in refrigerator a few hours.  Then slice and bake at 400 degrees F. 10 to 12 minutes.

 

Plain Ordinary Drop Cookies

Making Christmas cookies was always so much fun for me.  Mom had a basic recipe for her cut-out cookies and it was great to come home from school on a day she made them.  With my own kids, we made a variety of Christmas cookies using the good old Betty Crocker Cookie Book that I’d received as a shower gift when I got married.  The kids had a blast the first year we packaged up plates of cookies and delivered them to all our friends and acquaintances.  You know it made a lasting impression on your kids when they carry on this activity as a tradition in their own families.

This clipping and the Date Pin Wheel Cookies recipe are from the same publication.  Unfortunately, the very last of the instructions is missing that probably included the timing.  But, I’ll just suffice it to be……bake until golden and forget about an actual amount of time.

 

Even though cookies are always in season, Christmas is the time we go almost cookie crazy at our house.  Everybody gets into the spirit of making good things, and each of the children helps.

One recipe that’s been around our home for a long while is for plain, ordinary drop bookies.  This recipe makes 24 to 30 cookies, so we usually double or triple it.

You’ll need:

1/2 cup butter
1 cup sugar
1 egg, unbeaten
4 tablespoons milk
1/2 teaspoon vanilla
2 cups sifted all-purpose flour
1/4 teaspoon salt
2 teaspoons baking powder

Allow the shortening to stand in a mixing bowl at room temperature until it is soft; then add the sugar, egg, milk, and vanilla and mix thoroughly.  Sift the baking powder, salt and flour together, and stir into the mixture in the bowl.

Have your oven at a moderate temperature of 375 to 400 F.  Then drop your cookie mixture by teaspoonfuls on a well-greased baking sheet.

Potato Doughnuts

I don’t know whether this was clipped because Mom was interested in making doughnuts or because it was a way to use left over mashed potatoes.  I don’t remember her making doughnuts, but I’ve tried a few times.  Mainly it seemed like such a waste of a lot of cooking oil, shortening or lard….whichever I chose to use for frying.  I wasn’t ever able to make them like those I could get at the donut shop. Mine were always prettily heavy soaked with the cooking medium. 

Cooking something at 370° as opposed to 350° or 375° is interesting to me.  I don’t think it’s a typo.  Probably it’s easier to read an even number on a candy thermometer.

Potato Doughnuts

1 1/2 cup sugar
4 tablespoons butter
3 eggs
1 cup cold mashed potatoes
1 teaspoon nutmeg
5 teaspoons baking powder
5 cups enriched all-purpose flour
1 cup milk

Beat together sugar, butter and eggs until light and fluffy.  Add mashed potatoes and continue beating.  Sift together nutmeg, baking powder and flour.  Add to first mixture alternately with milk.  Roll out on floured board, cut with doughnut cutter.  Fry in deep fat at 370° until brown, turn and brown on other side.  Drain a few minutes on paper towels.  Put sugar in paper bag and add a few doughnuts at a time.  Shake to coat.  — Mrs. W. Fred Bolt, Isabel.

 

 

%d bloggers like this: