Jeg har tatt frem min mors velbrukte kokebok fra 1937. Den kom med mine
foreldres første gas ovn, og er en helt utmerket kilde på matoppskrifter fra
mellomkrigsårene. Her er oppskriften for de matinteresserte og som en
pekepin på en evt tilsvarende norsk kånkåksjon (bare håper man ikke
overtreder noen uskrevne regler her i ringen…):
1/2 lb. butter
1/2 lb. castor sugar
4 eggs
1/2 lb. flour
1/4 pound currants
1/2 teaspoonful baking powder
1/4 lb. mixed peel
1/4 lb. sultanas
2 ozs. chopped almonds
Grated rind of 2 lemons
1/2 glass brandy (optional)
Size of tin, 71/2 inches by 3 inches
Method: Beat the butter and sugar to a cream, add each egg separately and
beat until the mixture is stiff and uniform. Stir in the sifted flour and
baking powder, grated lemon rind, fruit, chopped almonds and brandy, if
used. Transfer to a tine well lined with greased paper and bake for 23/4
hours with the ‘Regulo’ [tempkontollen] at mark 2. The cake may be covered
when cold with almond paste and, when set, with Royal icing; set in a warm
place until firm. NOTE: It is always best to ice a cake just before it is
required for use.
Lurer på om ikke dette blir helgens kjøkkenoppgave her i huset.
hilsen,
Chris