Ingredients
1 1/8 lb flour
7 oz sugar
1 pinch salt
1 tsp vanilla
1 tsp lemon juice
4 tbsp rum
1 pinch cardomom (generous)
1 pinch mace (generous)
2 eggs
4 1/2 oz butter
4 1/2 oz currants well drained
9 oz sultanas
9 oz almonds, finely chopped
3 1/2 oz candied lemon peel
1 3/4 oz butter for brushing
2 tbsp powdered sugar for dusting
1 3/4 oz beef drippings
9 oz cottage cheese, well drained
Directions
Mix and sieve together the flour and baking powder onto a pastry
board or cool slab. Make a well in the center and pour in the sugar,
vanilla, rum, lemon juice, and the eggs. Draw in some flour from the
sides of the well to mix with these and form a thick paste. Add the
cold butter, cut into small pieces, the finely chopped beef
drippings, cottage cheese, currants, sultanas, nuts and candied peel.
Cover the fruits with more of the flour, and then starting from the
middle, work all of it together quickly with your hands into a firm,
smooth paste. If it should stick, add a little more flour. Form the
mix into a long, oval shape, and then fold it over lengthwise to give
it the traditional "stollen" shape.
Line a baking dish with greased waxed paper and place stollen on this.
Preheat the oven for 5 minutes at 500F. Then bake at a moderately hot
over (375F) for 50-60 minutes. As soon as the stollen comes out of
the oven, brush with melted butter and dust thickly with powdered
sugar.
Servings: 6 servings
Christmas Stollen From Brigitte Sealing Recipe brought to you by Recipe Ideas
Categories: Christmas; Holiday
The History of Recipes
We can trace the history of meal recipes far back into the far past, in fact as far back into history as the ancient Egyptians, and possibly even further. However, these, ancient recipes were just basic pictorial, hieroglyphic or cunieform recipes for preparing food.
In an interesting twist, the oldest recipe discovered so far, according to experts are some tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel blissful. Progressing into Roman times 25BC a roman called Apicius assembled a collection of scripts describing recipes enjoyed by wealthy roman citizens. In his scrolls, he recounts how the meals of wealthy Romans were separated into appetizers, main meal and afters, something we still use today. This early Roman chef tells us how the chefs of Roman times used many different herbs and spices, including some familiar names such as basil, fennel and parsley. Over the succeeding few hundred years, the upper-class families of Wesstern Europe competed with each other to serve up the best banquets, and because of this the best cooks and their collection of recipes were highly sought after. Even so, it was during the 19th century that formal cookery and recipe books became really popular. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated their lives to assembling, verifying, and writing down popular recipes of the day. The TV revolution brings us cooking programs and the spin-off recipe books. And that brings us to the present day and the invention of computers and the internet, allowing everybody to search through thousands of recipes like those on our web site. |
We hope you enjoy this Christmas Stollen From Brigitte Sealing recipe.
