1 each yeast cake, loose - softene d
1/2 cup sugar
1 cup lard and butter, mixed
1 cup milk
4 cup flour
2 tsp salt
3 each eggs, well beaten
1 sour cream
1 sugar
1 cinnamon
Directions
Sift flour and put in large kettle. Add sugar, salt,
melted lard and butter, milk, yeast and eggs. Mix well
and let stand to rise. Mix down with spoon, let rise
again. Put into pans, let rise. When ready to put into
oven, cover with thick sour cream, sugar and cinnamon.
Bake at 350 F. about 40 minutes.
Source: Ella Rider, Parma Grange, Cuyahoga County, OH
Servings: 1 servings
Kuchen Recipe brought to you by Recipe Ideas
Categories: Beverage; Cake; Dessert
The History of Recipes
It is possible to trace the history of written recipes way back into history, certainly as far as pharonic Egypt, and possibly even further. However, mostly, these ancient cookbooks were just basic pictorial recipes for preparing food.
Later on, in The time of the roman empire around 25BC a roman called Apicius compiled a collection of documents detailing recipes prepared by wealthy Romans. In his works, Apicius recounts how the meals of wealthy Romans were divided into hors d`oeuvre, entrees and desserts, a very modern way of dining. Aspicius also describes how the early Romans were skilled in the use of a wide range of spices, including a few that are still present in modern kitchens like basil, mint and parsley. Later, in the fifteenth century, knights returning from the crusades brought back a variety of foods and spices from the East, such as coriander, parsley, and basil. These new herbs and spices prompted an outbreak in recipe books, most of which are kept safe in private libraries. By the time we get to the 1900s, cookery publications are highly popular as a result of increased literacy, more free time and having more money to spend. |
We hope you enjoy this Kuchen recipe.
