More German

If you didn’t see on my recent post An Incomplete Gift, site reader Sarah Hasker translated all the vintage German writing and gave us some really interesting information about it as well. Since Sarah seemed interested, I have been inspired to scan the rest of this lovely but damaged little booklet. Over the next few posts I will add the pages and hopefully our dear reader will wander by to do some translation.

 

Today, one of the painted folk art pictures. This picture is actually the second page of the book, backing up to the Introduction page.

An angel oversees a mouse threading a Christmas ornament. So sweet, and the writer of the book was really quite gifted. I wonder if she used it in parts of her life. Let’s hope her family was able to enjoy her art at least. Next, a recipe for….something…Haselnussschnitters? You can see where she sketched in her drawings so she could write out the recipes, I’m sure fully intending to go back and paint over them before presenting the book as a Christmas gift. It would have been darling had it been finished.

3 thoughts on “More German

  1. Pingback: Vintage Recipe Blog | The Tromp Queen COOKS!

  2. I’m back with more translations!

    Notes:
    1) I couldn’t find a similar recipe, in English or German. I was slightly confused because she doesn’t have a baking time, but a few of the closer German recipes didn’t bake them.
    3) She lists two very different amounts for hazelnuts with no explanation as to why you can either use 500g or 1000g. Perhaps it is just a preference of how many hazelnuts you want in the desert.
    2) A few more of the words were unintelligible this time around, and it took a little longer to figure out some of the words through mispellings. But it was great to be back at translating.

    Haselnuss Schnitten (Hazelnut Pieces/Slices)

    16 Egg Whites
    1000g Powder Sugar
    500 or 1000g roasted, grated Hazelnuts
    2 Lemons Juice

    Lightly roast the hazelnuts in the oven and then rub between your hands to remove the thin brown shell then grate them.

    Beat the eggs to stiff peaks (which she calls starken Schnee which literally means strong snow) then add the sugar and lemon juice. Let sit a half hour.

    Set aside some of this mixture for the icing (about 16 tablespoons (or 1 cup)).

    Mix in the Hazelnuts and let stand for a few hours (she doesn’t specify).

    On a board dusted with sugar, roll out the mix to a ¼ inch thick. Cut elongated pieces (Schnitten) 3 inches long by ¾ inch wide. Or you can also cut crescent moons.

    Brush them with the icing to finish.

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