The Recipe
The Transcription
Eine andere Art Schürzkuchen. 4 Pf. feines Mehl 1 1/2 Pf. Zucker, 18(?) / 15(?) Eier, 1 Pf. geschmolzene Butter, wovon daß Satz abgefüllt werden muß 3 gute Thee Töpfe voll süßen Sahne Kadamom und Zimt alles wird zusammen gerührt und mit dem fünften Pf. Mehl zu einem steifen Teich geknetet den ziemlich dünn ausgerollt geschnitten, und in Schmalz gebacken.
The Translation
Another Kind of Schuerz-Kuchen. 4 pound fine flour, 1 1/2 pound sugar, 18(?) / 15(?) eggs, 1 pound melted butter, from which the residue has to be removed, 3 generous tea pots full of sweet cream, cardamom and cinnamon, stir everything together, and knead it together with the fifth pound of flour. Roll this dough out fairly thin, cut it, and bake it in lard.
The Cooking
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| First, we gather up the ingredients...that's one heck of a lot of cream! |
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| Everything is measured out...She didn't get very specific abou the amount of cardamon and cinnamon so I made a guess. |
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| I didn't have a big enough bowl to mix everything together, so I used my sisters canning pot. |
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| Just like the other recipe, next you roll them out, cut them in diamonds and fold them in on themselves. |
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| And into the fryer they go... |
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| The final product, with some powdered sugar added on top. |
The Taste Test
This recipe was a little more flavorful than the first Schürz-Kuchen recipe. They were a little more cake-like in texture and a bit sweeter. Still not gonna win any prizes for sweetest dessert of the year, but fairly tasty.
Up Next....Mederower Waffel
