Category Archives: German

German, International Foods, Millard Fillmore Suburban, recipe, Suburban Millard Fillmore Hospital Cookbook, the 716

BIENENSTICK (GERMAN CAKE)

Have you ever had one of those days when you decide to Google a recipe before posting and the results come up with a slightly different name (in this case the majority of recipes are called Bienenstich) and is *just* different enough (Bienenstich aka German Bee Cake is apparently a yeast-based cake while this recipe uses baking powder).

bienenstick

BIENENSTICK German Cake with pudding filling

Print Recipe
Course after church coffee hour, cake, Dessert
Cuisine German
Keyword cake
Cook Time 28 minutes
Author Mrs. David Dougall

Equipment

  • spring form pan

Ingredients

Cake:

  • ¼ pound butter unsalted
  • 1¾ cup flour
  • 3 – 5 tablespoons milk
  • ½ cup white sugar
  • 2 eggs
  • 3 teaspoons baking powder

Filling:

  • ¼ pound of butter unsalted
  • 1 cup milk
  • ½ package pudding powder vanilla
  • ¼ cup white sugar

Topping:

  • ⅔ cups walnuts or almonds chopped
  • 2 – 3 tablespoons milk
  • ¼ pound butter unsalted
  • ⅓ cup sugar white

Instructions

Cake:

  • Mix butter until creamy, add slowly eggs & sugar.
  • Mix baking powder into flour, start adding flour together with milk slowly into mixture.
  • Put dough in spring form pan.

Topping:

  • Melt butter in sauce pan together with sugar & milk, add almonds or walnuts & bring to a boil.
  • Let mixture cool off.
  • If mixture gets too hard, add more milk.
  • Put cooled mixture evenly on top of cake.
  • Bake 30 to 40 minutes at 375“, preheat oven.
  • After cake is cold, cut into two layers.
  • Put filling in between two layers.

Filling:

  • Mix pudding powder, sugar & 4 tablespoons of milk.
  • Be sure mixture is smooth.
  • Bring remaining milk to a boil, remove from stove & add mixture slowly, stirring constantly.
  • Put back on stove & bring to a second boil, while pudding cools off, mix butter until creamy.
  • Butter & pudding must have exactly the same temperature.
  • Mix pudding into the butter.
  • Put filling in between layers.
Austria, baking, ethnic, German, International Foods, random photocopies/ Mimeographs, recipe, unknown source

Rubentorte (Carrot Cake)

 

Rubentorte
Print Recipe

RUBENTORTE (Carrot Cake)

Course: Breakfast, Dessert
Cuisine: Austria, German
Keyword: carrot, carrot cake
Author: unknown

Ingredients

  • 2 to 4 yolks of eggs
  • 5 to 8 ounces of sugar
  • peel and juice of 1 lemon
  • 10 ounces grated nuts
  • 10 ounces grated raw carrots
  • 1 ½ ounces flour
  • 1 tsp. baking powder
  • 2 to 4 egg whites beaten

Instructions

  • Mix 2-4 egg yolks, 5-8 ounces of sugar and the peel and juice f 1 lemon together
  • Add the nuts and carrots, mix.
  • Finally add in the flour, baking powder & egg whites
  • Bake in oven 45 to 60 minutes.

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Czech, food, German, International Foods, Poland, random photocopies/ Mimeographs, recipe, Swiss, unknown source

Fleischvögel (Beef Birds)

Rouladen or Rinderrouladen is a German meat dish, usually consisting of bacon, onions, mustard and pickles wrapped in thinly sliced beef which is then cooked. The dish is considered traditional also in the Upper Silesia region of Poland where it is known as rolada śląska (Silesian roulade) and in the Czech Republic where it is known as španělský ptáček (spanish bird).

Beef or veal is typically used, though some food scholars tend to believe that the original version was probably venison or pork, and pork is still popular in some areas. The beef rouladen as we know them today have become popular over the last century. The cut is usually topside beef or silverside since this is the cheaper cut. The meat is cut into large, thin slices.

The filling is a mixture of smoked and cooked pork belly, chopped onions and chopped pickles (gherkins) which is at times varied by adding minced meat or sausage meat. The mixture varies from region to region. Rouladen are traditionally served for dinner. Red wine is often used for the gravy.

Serving
Rouladen are usually served with either potato dumplings or mashed potatoes and pickled red cabbage. Roasted winter vegetables are another common side dish. The gravy is an absolute requirement to round off the dish and is usually poured over the meat. Spätzle are a good complement to the dish since they soak up the gravy well.

Originally considered as a dish for common people, it is today enjoyed by many as a festive dish.

Via Wikipedia

fleischvögel
Print Recipe

fleischvögel (beef birds)

Course: Dinner, Lunch, Main Course, Main Dish
Cuisine: Czechoslovak, German, Swiss
Keyword: rolada śląska, Rouladen, španělský ptáček

Ingredients

  • 1 thin piece calf or beef
  • 1 onion fried
  • 1 piece bacon
  • 1 strip dark bread
  • salt piece of carrot
  • cream
  • vinegar

Instructions

  • Place onion, bacon, bread, and carrot on the piece of meat and roll and bind it.
  • Coat with flour.
  • Fry lightly.
  • Add hot water and cook about 30 minutes.
  • Add some cream and vinegar to make a sauce

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ethnic, food, German, International Foods, random photocopies/ Mimeographs, recipe, unknown source

German Potato Salad

German potato salad
Print Recipe

GERMAN POTATO SALAD

Course: Dinner, Side Dish
Cuisine: German
Keyword: german, potato, potato salad

Ingredients

  • 6 medium-size about 2 lbs. potatoes
  • 12 slices bacon
  • 3 medium-sized onions
  • 1 cup vinegar
  • 2 tablespoons vinegar
  • 1½ tablespoons sugar
  • 1½ tablespoons salt
  • ¾ teaspoon monosodium glutamate
  • 3 teaspoon pepper

Instructions

  • Wash and put into halves 6 medium-size (about 2 lbs.) potatoes
  • Cook about 20 minutes or until potatoes are tender when pierced by a fork
  • Drain potatoes.
  • Dry potatoes by shacking pan over low heat.
  • Peel and cut into ¼ in. slices.
  • Meanwhile, dice and pan broil reserving bacon drippings 12 slices bacon, set aside.
  • Clean and chop 3 medium-sized (about 1½ cups chopped) onion
  • Put 6 tablespoons of the bacon drippings into a saucepan,
  • Add the onion and cook until it is transparent, occasionally moving and turning with a spoon.
  • Stir in 1 cup plus 2 tablespoons vinegar
  • 1½ tablespoons sugar
  • 1 1/2 tablespoons salt
  • ¾ teaspoon monosodium glutamate
  • 3 teaspoon pepper
  • Heat mixture to boiling.
  • Add the diced bacon to the onion-vinegar mixture.
  • Pour over the hot potato slices and toss lightly to cover evenly.

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ABC Cookbook, German, International Foods, recipe, Salem UCC Tonawanda NY

Blitzkuchen (German Coffee Cake)

 

ABC Cookbook
Print Recipe

Blitzkuchen

Course: after church coffee hour, Breakfast, Brunch
Cuisine: German
Keyword: coffee cake
Author: Matilda Joerg

Ingredients

Coffee Cake dough

  • ½ cup sugar
  • ½ cup butter
  • 4 egg yolks
  • ½ cup milk
  • 1 cup flour
  • 1 tsp baking powder

Topping

  • 4 egg whites
  • 1 cup sugar

Instructions

  • Mix coffee cake dough ingredients together and put the dough in the pan.
  • Beat the egg whites stiff and add 1 cup of sugar.
  • put egg whites & sugar mixture over top.
  • Bake.
  • Serve with whipped cream.

Notes

This recipe is an example of one of the main differences between current and truly vintage recipes- no oven temperature or indication of how long to bake for. 
I would suggest starting at 350º for 20 minutes and adding time from there.

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