Jewish Christmas Cookies anno 1890 – 2

Jødekager 1890

Here is Madam Mangor’s recipe in Danish – I have translated it below and converted the amounts to modern measurements.

1½ pund mel, 3/4 pund udvasket smør, ½ pund puddersukker, 2 æg, 2 teskefulde hjortetakssalt, opløst i lidt rosenvand, æltes godt, udrulles og stikkes med en kop. De overstryges med æggeblomme eller æggehvide, strøes med puddersukker og belægges med skårne mandler. Noget af melet tilbageholdes til at mele brættet og rullen med. Dette bliver en stor portion.

I have not tested this recipe in a modern oven yet. So use common sense. The recipe says that this a large portion.


Print Recipe
Jewish Christmas Cookies anno 1890 - 2
Traditional Christmas cookies topped with cinnamon sugar and almonds. Recipe from 1890
Cook Time 8 minutes
Servings
cookies
Ingredients
Cook Time 8 minutes
Servings
cookies
Ingredients
Instructions
  1. Dissolve the ammonium bicarbonate in a bit of rosewater
  2. Mix it with flour, sugar, butter and brown sugar. Knead it well.
  3. Roll it out and use a water glass to cut the cookies.
  4. Brush the cookies with egg and add half an almond in the center of each.
  5. Bake them. It doesn't say for how long or at what temp, but I am guessing 8 min at 200 C.
Recipe Notes

Source: Madam Mangor's Kogebog, 1890


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