Rezept n°38: Blitzkuchen

gefunden als loses Blatt im Kochbuch eines Basler Haushalts

"Blitzkuchen
100 [80] Gr. Butter zergehen lassen und zu Schaum
zerrühren. Dann menge man nach und nach
3/4 [1/2] [Pfund] Zucker, 4 [3] Eiern, 3/4 [1/2] [Pfund] Mehl, 1 Löffel Aenis
& Backpulver dazu und schaffe den Teig noch
ein wenig. Zum Backen bestreiche man das
Blech mit Schmalz & Butter und lasse es eine
halbe Stunde im Ofen."

Anmerkungen: Im Rezept findet sich das schon einmal von uns kommentierte Zeichen

Dieses steht für Pfund. Brockhaus' Konversationslexikon, Jubiläumsausgabe 1903, informiert uns, dass das Pfund eine "Gewichtseinheit von verschiedener Schwere" ist. Ungefähr kann man von einem Gewicht von 500 Gramm ausgehen. Der vorgeschlagene Blitzkuchen hätte dementsprechend als Zutaten (in Klammer die handschriftlich vermerkte Alternative):
- 100 (80) Gramm Butter
- 375 (250) Gramm Zucker
- 4 (3) Eier
- 375 (250) Gramm Mehl
- 1 Löffel Anis
- Backpulver

Den Teig "schaffen" bedeutet offensichtlich ihn kneten.

Das hier präsentierte Rezept lag als loses Blatt in dem Rezeptbuch "Basler Kochschule" (Ausgabe 1912), das ich 2012 aus dem Nachlass einer 96jährigen Dame aus Basel erstanden habe. Wie gern würden wir auch das auf der Rückseite, aber leider abgeschnittene Rezept für Bosnisches Gulaschfleisch präsentieren. Aber so ist der Lauf der Geschichte.

verso des oben gezeigten Ausschnittes

 
   

Far Breton

Aufgeschrieben um 1970 von einem französischen Gourmet in St-Jean du Doigt, Bretagne

Herzlichen Dank an J.K. für diesen Beitrag!

Ratatouille

Herzlichen Dank an A.R. für diesen Beitrag!

An introduction to backstube´s recipes

Backstube’s handwritten recipes – an introduction

In its recipe section backstube is presenting a collection of handwritten recipes originating from private 20th century cookbooks. Going through this collection, we would thus like to invite you to follow those old recipes and explore how cooking and baking used to be up to 100 years ago. In many cases the ingredients and their proportions reflect a different way of life and nutrition under different economic conditions, more frugal compared to recipes you would find for the same food today.

Furthermore we would also like to invite you to explore the handwritings themselves: their personal character, which could at the same time be characteristic for a specific historical period and geographical area. The kurrent constitutes the handwriting of a former generation. It was taught in German schools until 1941 and is thus for later generations not readable or only with difficulties. Backstube is therefore providing transcriptions for all published recipes.

Many of the recipes also represent interesting note taking structures. They are serving as mnemonic devices for their authors only. They are not intended for any audience or readership. Moreover the often inappropriate (since too small) sizes of the used paper are compelling the authors to a dynamic use of the limited space. Instead of progressing in the usual linear way of writing the notes are rather following the logic of the cooking process rationalizing the number of necessary explanatory words to a minimum.

Only with a basic knowledge of cooking or baking their content can again be decoded in order to re-enact their implicit guidelines.

Please contribute to our project to build up a handwritten recipe archive. Send your archival material to cyberjausn@gmail.com!

yours sincerely,
the backstube

wundervoll handgeschriebene Rezepte!

Schicken Sie uns bitte Ihre oder Grossmutter/vaters handgeschriebenen Rezepte. Wir nehmen sie dankend an (alle Sprachen sind sehr willkommen), transkribieren, übersetzen und publizieren sie.
Besuchen Sie auch unser Archiv handgeschriebener Rezepte über das Menü rechts!Merci!

e-mail: cyberjausn@gmail.com

Please send us your hand-written recipes (all languages are welcome!). We shall transcribe, translate, and publish them.
To view our archive of handwritten recipes please visit backstube's recipe section which you can find in the menu!Dankeschön!
cyberjausn at gmail.com

NEWS

backstube´s news & chronicles

MARCH 2010

Spotlight on "Writers & their Typewriters", a current exhibition of books and typewriters in J.P. Hebel Antiquariat in Basel, Switzerland 
 

FEBRUARY 2010

Short story: Andrés Verano, "Stinkkatz" - short spot on religion
 

JANUARY 2010

Quoting Qualtinger and Merz - Rohwolt and Pooh - recipe pierogi - military camp food in Argentina - recipe Sachertorte 

DECEMBER 2009

spotlight on the Austrian soul with Wessely and Heller
 

NOVEMBER 2009

Zucchini loaf - 100 year old calendar recipes - Bischofsbrot from Panama - Dresdner Christstollen and Mandeltalers - a Swiss word - abricot sweet - Kiwi cake and Jolly hearts - your shopping list - gabriele typewriter


SEPTEMBER 2009

The Bible in Hutterite language

AUGUST 2009

Cook books! : Edelgard Wiemer - Basler Kochschule - Marie Susanne Kübler.
Religion and technology - Chocolate production in 1903.

JULY 2009

Gasthaus culture of the 20th century. - We pay tribute to Russian artist Alexander Rodchenko. - 40 years since the first moonwalk? We present yet another alternative story of Apollo 11, involving a sweet dish believed hitherto to be Austrian - it might be lunar! We also provide a basic lesson in rocket science.

JUNE 2009

Our first handwritten recipes from Siebenbürgen, Romania. - We are proud to present the Carinthian Soundboard n°2! Happy listening & discovering of the talk of Austria's southernmost province! - Visit Lynch Café, have a Topfenauflauf & Apfelkuchen, or famous Italian ragù.

MAY 2009

Homemade pudding, also available as Twitter recipe!

APRIL 2009

A new recipe for delicous Turkish Yogurt soup.

MARCH 2009

Backstube is twittering. Guest author P. van Ster imagines the longest film in world history. We report on a hot Swiss carnival tradition.

JANUARY & FEBRUARY 2009

The Basler Fasnacht, or Basle carneval, is on! We have a special recipe for you.

Happy New Year! The backstube facebook fan-page now has 16 fans. There is two new recipes (Vanillekipferl, Burgenländer Kipferl, Butterkeks und Lebkuchen, and Rehrücken und Nusspotizze), an introduction to backstube´s handwritten recipes, and a text by guest author Poek van Ster.

DECEMBER 2008

Backstube wishes all readers Happy Advent! - We are happy to celebrate our 10.000th visitor on backstube on Dec.22nd - Our Berlin outlet bakes Falsche Butterbrote. - We offer a remedy against sweaty feet, and find out how in the world oat flakes are actually produced.

OCTOBER/NOVEMBER 2008

Backstube opens its facebook branch (become a fan!) and speculates on the future of facebook.

SEPTEMBER 2008

In September, we launched our Amanda Lear contest. Contribute with your personal alphabet! Read the first part of our study "Gott im Internet". See a critical humorous view of an Italian bar.

JULY & AUGUST 2008

This is bit of a summer break. While we enjoyed our holidays, we still added a new recipe, and a short video showing the setting up of a Super 8 film projector. Also, listen to FSK´s film alert.

JUNE 2008

We paid our tribute to the Uefa Euro 2008, reporting from Basel. A new recipe "Schneenockerln" was added.

technical updates: information for English readers was added, and a button displaying the British flag put in the menu.

MAY 2008

The month of May has been a very sucessful one. Following last year´s example with backstube´s reindling workshop, we again stepped out of the virtual and in the real world with our contribution to the 1st of May happening in clubblumen, Vienna.

Later this month, we followed up with an analysis of the Eurovision song contest.

Happy New 2008! Die backstube feiert Geburtstag!

5 Jahre kreatives Werken, und seit nunmehr einem Jahr auf dem backstube-blog! Wenn das kein Grund ist froh zu sein!