Text 1509, 71 rader
Skriven 2008-01-29 22:18:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: TASTES 772
==================
 GJ> Several years ago I tried some of the famous 1922 Penfolds Liqueur
 GJ> Port, also in the squat bottle, and it was magnificent.
 ML> How long ago? For you, several years might mean several decades!
 GJ> Ummm... er... about 1960.

When magnificent might have meant something else to you
from what it does now.

 ML> Title: American Units of Measure from Meal-Master
 ML> Categories: Information, Conversions
 GJ> Thanks.  I have d/loaded that table.  It seems to cover everything -
 GJ> except the dessert spoon.  :)

The dsp is generally considered 2 ts, but depending on the
recipe, it could be 1/2 Tb or 1 Tb or whatever.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Zucchini-Kuchen (Zucchini Cake)
 Categories: Cakes, German, Chocolate
   Servings: 6

 10 1/2 oz Small zucchini (300 g)
      1 c  Less 2 Tbsp sugar (200 g)
      4    Egg yolks
           Juice and grated peel of one
           -lemon
      1 ds Salt
      2 tb Rum
  3 1/2 oz Flaked coconut (100 g)
  3 1/2 oz Candied fruit (100 g)
           -[candied cherries, per the
           Illustration.  Do not use
           -fruitcake mix, as
           The flavor would be
           -different.  K.B.]
    3/4 c  Plus 2 Tbsp flour (100 g)
      1 ts Baking powder
      4    Egg whites, chilled
           Shortening for greasing cake
           -mold
      7 oz Dark cake glaze (200 g)
           -[This is a prepackaged

  chocolate glaze available in Germany.  The glaze from the 'Rehruecken'
  recipe should work just fine, or any glaze recipe that produces a hard (not
  creamy) chocolate frosting. K.B.] flaked coconut for garnish

  Wash and dry zucchini, and trim off ends.  Finely grate the unpeeled
  vegetables.  Spread on a clean dish towel and pat dry. Beat sugar and yolks
  until creamy and sugar is dissolved.  Add lemon juice, lemon peel, salt,
  rum, flaked coconut, and mix well. Cut the candied cherries in half, or
  chop into smaller pieces, as desired. Add to mixture. Mix flour and baking
  powder and add it as well as the grated zucchini. Beat the chilled egg
  whites to stiff peaks and carefully fold into the batter. Pour into well
  greased 'Rehruecken' mold [I would also flour it, I think. K.B.]. In a
  preheated oven, bake at 350 to 390 degrees F for 40 to 50 minutes.

  Let cake cool in pan for 5 to 10 minutes, then carefully invert into a
  grate and let cool all the way.  Half a day before serving, cover with cake
  glaze all around.  Let glaze dry.  Shortly before serving, dust with flaked
  coconut.

  From:  MEINE FAMILIE UND ICH, 10/86.  Dr. Franz Burda, Munich. 1986.
  (Translation/Conversion:  Karin Brewer) Shared by: Karin Brewer, Cooking
  Echo, 6/93

MMMMM
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