Re: [Cz-L] Lotte's Schmettentorte

From: Merle Kastner <merlek_at_videotron.ca>
Date: Sun, 24 Mar 2013 10:54:21 -0400
Reply-To: Merle Kastner <merlek_at_videotron.ca>
To: <hedbren_at_zahav.net.il>, <ilana_at_wordwizardsinc.com>, <Czernowitz-L_at_cornell.edu>

Thank you Hedwig. I am adding all these versions and comments to a document
and then will insert a small chapter in the Bukovina Cookbook, Volume 3,
after everyone has sent me theirs.

Merle

----- Original Message -----
From: <hedbren_at_zahav.net.il>
To: <ilana_at_wordwizardsinc.com>; <Czernowitz-L_at_cornell.edu>
Sent: Sunday, March 24, 2013 9:47 AM
Subject: Re: [Cz-L] Lotte's Schmettentorte

> Hi Ilana,
> Thanks for the wishes,
> I found in an old cooking booklet, written by my late mother 60 years
> ago.. 2 receipts of Schnettenrorte:
> here they are, but the quantities are in Gramm, like we used in Europe...
> 1. 210 Gr.butter, 280 Gr.flour, 140 Gr.sugar, yoke of an egg, , put the
> dough for 10 min. in the frigidare, then cut the dough into 3 parts and
> bake every part
> 2.260 Gr.butter, 430 Gr.flour, 250 Gr.sugar, 4 yokes, 50 Gr.grounded nuts.
> cut the dough intp 8 parts, bake every part very quick...
> The filling for both:
> 3. 1 and a half glass sugar, mixed with 2 glasses sour crème, some vanille
> sugar, or vanilla.essenz, 150 Gr grounded nuts.
> After filling the baked plates, let them for one night in the
> frigidare...more they stay more are tasty,
> I am baking very quick on the revers of a pan,
> Bon apetit and Hag Pesah Sameah
> Hedwig

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Received on 2013-03-24 08:02:55

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