#DDBwerkbank: Historical Christmas Cookies

1. Ordinary Christmast Cookies

Let's start with the ‘Ordinary Christmas biscuits’ from 1791, a recipe from "Deutsches Backpulver Backbuch von Frau Käthchen".

A piece of advice for anyone who wants to try the recipe: Use approximately 1100 grams of flour. The baking time is about 12 minutes at 200 degrees in a fan oven.

 

2. Krumkakes

We have video instructions for the "ordinary krumkakes" from 1796 for you!

So don't despair when you read: ‘Put half a pound of flour in a bowl, grind two litres of butter, add eighteen litres of sugar, half a litre of cinnamon and a quint of nails, mix with egg and wine, stir until smooth, but not too thin, and bake in an iron.’ Let'se tackle historical units of measurement together.

The recipe comes from: "Vorschriften zu allerlei Koch- und Bakwerk" – good luck!

3. Almond Buns

And that brings us to the third Christmas recipe from the digital-historical kitchen of the German Digital Library. These might look like macaroons, but they are ordinary almond buns. The recipe comes from the "Allgemeinen österreichischen oder neuesten Wiener Kochbuch" and is from 1825, so it is now almost two hundred years old.

By the way: the main ingredient is marzipan.

4. Gingerbread

And last but not least, a recipe for ordinary gingerbread from 1822 from the book with the beautiful title "Der vollkommene Conditor".

Tip: reduce the quantities to a third and glaze some of the gingerbread with chocolate.

Have fun baking, Merry Christmas and bon appétit!