Hutzel Brod

The "Queen" cookery books. No.11. bre... · Beaty-Pownall, S · 1904

Source: The "Queen" cookery books. No.11. bread, cakes, and biscuits
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (19)

1lb. of dried prunes ↝ Prune, dried [Dried fruits]
1lb. of small dried pears ↝ Pear, dried [Dried fruits]
ten or twelve figs ↝ Figs, raw [Fruits and Fruit Juices]
three dessertspoonfuls of yeast ↝ Yeast [Not included in a food category]
a small lump of leaven
enough flour to form a dough ↝ Flour, 00 [Cereal Grains and Pasta]
some currants ↝ Currants, european black, raw [Fruits and Fruit Juices]
chopped almonds ↝ Nuts, almonds, whole, raw [Nut and Seed Products]
candied orange and lemon peel ↝ Orange peel, raw [Fruits and Fruit Juices]
candied orange and lemon peel ↝ Lemon peel, raw [Fruits and Fruit Juices]
a pinch of cinnamon ↝ Sugar, cinnamon [Sugars and honey]
sultanas ↝ Apricots, raw [Fruits and Fruit Juices]
the prunes ↝ Prune, dried [Dried fruits]
pears ↝ Pears, raw [Fruits and Fruit Juices]
figs ↝ Figs, raw [Fruits and Fruit Juices]
a pinch of salt ↝ Salt, table, iodized [Spices and Herbs]
two or three pounded cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
about 1lb. of flour ↝ Flour, 00 [Cereal Grains and Pasta]
a teaspoonful of brandy or Kirschwasser ↝ Brandy [Liquor and cocktails]

Instructions (9)

Parboil 1lb. of dried prunes and 1lb. of small dried pears; stone the former and cut the latter in half.
In the liquor in which these have been boiled, parboil ten or twelve figs, cut them in dice.
Put the liquor to boil over the fire till it has been reduced to nearly a quarter of a pint.
When this has partly cooled, put it in a basin, add three dessertspoonfuls of yeast, a small lump of leaven (i.e., of dough that has previously been prepared with yeast and put aside), and enough flour to form a dough as before.
Set it to rise.
Work into this some currants, chopped almonds, candied orange and lemon peel, a pinch of cinnamon, sultanas, the prunes, pears, and figs.
Put in a pinch of salt, two or three pounded cloves, and finely work in about 1lb. of flour; the quantity must be determined by the stiffness of the dough.
Knead it all very thoroughly for a considerable time, set it to rise in a warm place, shape it into loaves as desired, and, after having brushed it over with water, bake it in a well-heated oven.
Some people also work into this cake a teaspoonful of brandy or Kirschwasser.

Original Text · last edited 4 days ago

Hutzel Brod.—This is essentially a Bavarian dish. Parboil 1lb. of dried prunes and 1lb. of small dried pears; stone the former and cut the latter in half; in the liquor in which these have been boiled, parboil ten or twelve figs, cut them in dice, then put the liquor to boil over the fire till it has been reduced to nearly a quarter of a pint. When this has partly cooled, put it in a basin, add three dessertspoonfuls of yeast, a small lump of leaven (i.e., of dough that has previously been prepared with yeast and put aside), and enough flour to form a dough as before. Set it to rise. Work into this some currants, chopped almonds, candied orange and lemon peel, a pinch of cinnamon, sultanas, the prunes, pears, and figs; put in a pinch of salt, two or three pounded cloves, and finely work in about 1lb. of flour; the quantity must be determined by the stiffness of the dough. Knead it all very thoroughly for a considerable time, set it to rise in a warm place, shape it into loaves as desired, and, after having brushed it over with water, bake it in a well-heated oven. Some people also work into this cake a teaspoonful of brandy or Kirschwasser.

Notes

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