1893 Dinner Menu: Beer Soup, Schwamchen, Brisket of Beef, Sauer Kraut, Kartoffel Kloesse, Baked Apples

Woman's World Cookbook (1922) 

1893 Dinner Menu

Aunt Babette's Cook Book (1893)

Beer Soup

Schwamchen

Brisket of Beef

Sauer Kraut

Kartoffel Kloesse

Apple Sauce or Baked Apples

BEER SOUP.

Beer

Water

Sugar

Crust of stale rye bread

Cinnamon

A little lemon juice

Zwieback (rusk)

Dried currants

Mix the beer with one-third water, boil with sugar and the grated crust of stale rye bread, add stick cinnamon and a little lemon juice. Pour over small pieces of zwieback (rusk). Some boil a handful of dried currants. When done add both currants and juice. 

SCHWAMCHEN OR SCHWAMM-KL0ESSE.

3 egg whites

Milk or water

1 small cup flour

2 tsp butter or fat

3 egg yelks

Salt

A little nutmeg or mace

Take the whites of three eggs, put them in an ordinary teacup, fill up the remaining space of the cup with milk or water and pour this into a small stew pan. Add a small cup of flour and two teaspoonfuls of butter or fat. Stir this over the fire until it is a thick mass of dough and remove from the fire to cool. When perfectly cold beat in the yelks of the eggs lightly, add salt and a little nutmeg or mace. Drop into boiling soup with a teaspoon, and cook about ten minutes covered. These dumplings may be cooked in with green peas or soups.

BRISKET OF BEEF.

5 lbs young beef

Salt

Sauer kraut

Vinegar (as needed)

Grated raw potato

Brown sugar

Caraway seeds

Take about five pounds of fat, young beef (you may make soup stock of it first), then take out the bones, salt it well and lay in the bottom of a porcelain-lined kettle and put a quart of nice sauer kraut on top of it and let it boil slowly until tender. Add more vinegar if necessary, thicken with a grated raw potato and add a little brown sugar. Some like a few caraway seeds added.

SAUER KRAUT.

1 or 2 dozen cabbage leaves

4 tbs salt

1 or 2 tart apples or Malaga grapes

Line the bottom and sides of a clean barrel or keg with cabbage leaves. Cut into fine shreds one or two dozen large heads of white, crisp cabbage. Do this on a large slaw-cutter. Now begin to pack: First put in a layer of cabbage, say about four inches deep, and press down firmly and sprinkle with about four tablespoonfuls of salt. You may put one or two tart apples, cut up fine, between each layer, or some Malaga grapes (which will impart a fine flavor to the kraut). When you have put in these four layers, pound with a wooden beetle until the cabbage is quite compact and then add more cabbage, and so on until all has been salted, always pounding down each layer. Last, cover with cabbage leaves, then a clean cloth, a well-fitting board, and a heavy stone, to act as weight on top of all. It is now ready to set away in a cool cellar to ferment. In two weeks examine, remove the scum, if any ; wash the cloth, board and stone, wash also the sides of the keg or jar, and place all back again. This must be done weekly. 

KAETOFFEL KLOESSE.

½ dozen leftover potatoes

Grated bread

Fat

Salt

Grated nutmeg or mace

1 ounce fat

1 tbs flour

1 large tbs farina

3 or 4 eggs

Onion

Bread crumbs

Take large potatoes, say half a dozen, that have been cooked the day previous to using, grate a soup plateful, add about one-third as much of grated bread and cut up the crusts of the bread into dice shape and brown in heated fat; add salt, grated nutmeg or mace, about an ounce of fat, one tablespoonful of flour, a large tablespoonful of farina, and three or four eggs, whites beaten separate. Mix all up well and form into "kloesse." Flour them and put into boiling water that has been salted, boil for about fifteen minutes uncovered. Fry one, and if done, it will be perfectly dry inside. Heat some fat and cut up a piece of onion in it. Brown and pour over dumplings. You may roll these out on a floured baking board and fill with breadcrumbs which have been browned in heated fat and onion. Roll up, cut into lengths of about three inches, close the ends and boil.

BAKED APPLES.

Large juicy apples

Brown sugar

Cinnamon

Raisins

Clove

1 teacupful of water

Take nice, large, juicy apples, wash and core them well, fill each place that you have cored with brown sugar, cinnamon and raisins, and put a clove in each apple. Lay them in a deep dish, pour a teacupful of water in the dish, and put a little sugar on top of each apple. When well done the apples will be broken. Then remove them carefully to the dish they are to be served in and pour the syrup over them. To be eaten cold. If you wish them extra nice, glaze them with the beaten whites of three eggs and half a cupful of pulverized sugar and serve with whipped cream. I forgot to mention that after the apples are glazed, you must return them to the oven for a few minutes.