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Fruchttorte – Mürbeteich

Oh my! It’s a pie with a lattice crust! Basic premise of this recipe is to make a dough, cover the baking pan with it, put on the preserves and make strips to put on top. Now, it doesn’t go into detail about how to weave it in and out to make it pretty, but none of Mom’s recipes goes into very much detail. You just know!

I was doubtful about Google’s translation……what’s that “nitty gritty” all about? Further research using only the word “Eingemachte” could result in either “nitty gritty” or preserved and indicated that colloquially, the ” nitty-gritty “are stored for winter food stocks. Hmmmmm….. I tried the Bing Translation and it understood that “Eingemachte” is something like “preserves” and is more likely what the recipe means. Preserves are quite a bit sweeter than what I would use for pie filling. I imagine making something like a shortbread cookie crust, topping it with the preserves and designing some sort of lattice top. Reminds me of thumb-print cookies during the holidays.

Fruit-torte

German:
Fruchttorte – Mürbeteich
Auf 1 £ Mehl nimmt man ¼ £ Zucker, ¼ £ Butter, 2 Eier, 1 Guß Rum u 1 Paket Backpulver. Dieses wird mit der Hand geknetet, ausgerollt und auf die Springformplatte gelegt, dann kommt das Eingemachte darüber, hierauf 1 cm breite Streifen mit Eigelb bestrichen und bei starker Hitze gebacken.

Google Tranlate:
Fruit Tart – shortbread pond
At 1 pound flour you take £ ¼ sugar, ¼ £ butter, 2 eggs, 1 cast rum u 1 packet of baking powder. This is kneaded by hand, rolled out and placed on the tin plate, then comes the nitty-gritty about hereupon 1 cm wide strips coated with egg yolk and bake at high heat.

Bing Tranlate:
Fruit tarts – brittle pond
£1 Flour take £¼ sugar, £¼ butter, 2 eggs, 1 cast rum u 1 packet baking powder. This is hand kneaded, rolled out and placed on the Tin plate, then the preserved in this 1 cm wide strips with egg yolk painted and baked at high heat.

My interpretation:
Fruchttorte – Mürbeteich
Mix together 1 lb flour, 1/4 lb. sugar, 1/4 lb. butter, 2 eggs, a squirt of rum and 1 packet of baking powder by hand.  Roll out the dough and place in a pie tin. Cover with preserves.  Cut 1 cm wide strips and lay over the preserves.  Brush with egg yolk and bake at a high heat.

Strawberry Preserves — from Burden Bearer, Indiana

This clipping is just a variation on the post I made in January 2012 about strawberry preserves.  How are strawberry preserves different from jam?   The preparation of fruit preserves today often involves adding commercial or natural pectin as a gelling agent. Before World War II, fruit preserve recipes did not include pectin, and many artisan jams today are made without pectin. My previous post did not include pectin, either.  Preserves usually incorporate the whole fruit, while jam may be produced from crushed fruit.

Strawberry Preserves

Dear Hope:

I want to give my recipe for strawberry preserves which I have used for several years. We like it best of all.

Pick, wash and stem 4 cups of strawberries, cover with 5 cups of sugar and let stand for 3 hours, or over night.  Then bring to a boil and boil for 8 minutes only.  Remove from heat and add 4 tablespoons lemon juice.  stir this in and return to stove and boil 2 minutes more.  Remove from stove and let stand till cold.  If you stir a little you will absorb the white froth from cooking.  When cold, put into jars and cover with paraffin was and lid.  Use wooden spoon — it goes easier.  I hear this over the radio from somebody’s grandmother — Burden Bearer, Indiana

Strawberry Preserves

When I was preschool age, we had a strawberry patch.  It was possible to sometimes have snakes in it.  Mom had a story about me being in the strawberry patch and a snake raising its head to strike and she was scared to death it would get me.  I suppose it was a harmless garter snake, but even so, that’s pretty scary for a mama to see.  My oldest brother and his wife had wild strawberries on their farm and I barely remember picking them once after he’d come home from the Korean War and settled on the farm. I’ve raised strawberries a few times myself.  Once, when we lived in McPherson, KS, I had them in the front of my rose garden by the patio.  We have an empty lot beside ours right now, and I have had strawberries there.  The last two years they haven’t done very well, but a few years ago we had a pretty good crop.  Now, I’m  really not a “picker”.  I’m a “planter” and a “weeder”, but my husband loves the harvest so he usually picks them for me.  My husband’s Aunt Rita, in Michigan, introduced me to freezer jam and it’s quite remarkable in the way it retains more of a fresh flavor.  I still like to make jam when we have an overabundance of them.

Now, when I make jams, jellies and preserves, I always use pectin like Sure-Jell or Pen-Jel.  I think this recipe is before those were commercially available, so to me it’s more like making candy when you cook it to a soft-ball stage or the like.  Perhaps Preserves are different from jams and jellies.  Do you know?

Strawberry Preserves

Combine alternate layers of sugar and fresh berries, using 2 cups of sugar to  quart of berries.  Let the berries stand in sugar overnight, or at least 8 to 10 hours, before cooking.  Or heat the berries and sugar slowly at a low heat until the sugar is dissolved, and then let stand overnight.

If berries have a chance to absorb sugar before the final cooking, the fruit and syrup will be less apt to separate.  Cook 1 quart of berries at a time.  Use a large saucepan, and heat quickly to the boiling point.  Boil from 10 to 15 minutes.

The preserves are done when the syrup falls from the spoon in thick heavy drops.  Place the pan in ice water to cool.  When the preserves are cool, remove the scum.  Pour the preserves into sterilized containers.  Cover with hot paraffin immediately.  Geraldine Acker, Illinois

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