Monday, December 13, 2010

Mondel Krantz

"Mondel Krantz" Or German Almond Cake Recipe
(As made by Frau Schmidt)

1 pint sweet milk
3/4 cup sugar
3 eggs
1 yeast cake, or 1 cup yeast
1/3 cup butter
2 tablespoons rock candy
1 orange
2 tablespoons chopped almonds
Flour enough

Set to rise early in the morning. To the scalded milk, when lukewarm, add the yeast and flour enough to make a batter, cover, set to rise until light, near the range, which will take several hours.

Then add the sugar, butter and eggs beaten to a cream, grated rind and juice of orange, a couple tablespoons finely chopped almonds, and add enough flour to make a soft dough, as stiff as can be stirred with a spoon; set to rise again, and when light, divide the dough in two portions, from which you form two wreaths.

Roll half the dough in three long strips on the floured bake-board with the hands, then braid them together. Place a large coffee cup or bowl inverted on the centre of a large, round or oval, well-greased pan, lay the wreath around the bowl. The bowl in the centre of the pan prevents the dough from running together and forming a cake.

Brush the top of the wreath with a little milk, containing teaspoon of sugar; over the top of the wreath, stick blanched, well-dried almonds, and strew thickly with crushed rock candy or very coarse sugar.

Let rise until light, then bake. This makes two quite large wreaths.

The Professor's wife, Frau Schmidt, told Mary when she gave her this recipe, this almond wreath was always served at the breakfast table on Christmas morning at the home of her parents in Germany, and was always baked by her mother, who gave her this German Christmas recipe, and it was found on the breakfast table of Frau Schmidt Christmas morning just as regularly.

1 comments:

Heather Arndt Anderson said...

This is plagiarized from Mary At The Farm And Book Of Recipes Compiled During Her Visit Among The "Pennsylvania Germans (1915) by Edith M. Thomas