Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Raspberry | 1 cup (123g) | 64 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cake | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- seven ounces of granulated sugar
- one cup flour
- one cup butter
- three-fourths cup sweet cream
- one-half cups flour
- a teaspoon of raspberry
- three yolks
- one-half inch thick
- one yeast cake
- six yolks of eggs
- 2 one-fourth inch thick each separately
- three layers
- half way around each time before rolling
- two eggs beaten not very stiff
Directions
BUTTER KOLACKY— Fourteen ounces of sweet butter, seven ounces of granulated sugar, twenty ounces of flour, three yolks, one- fourth pound almonds chopped fine. Sift flour and work in butter and sugar, then add yolks not beaten. Mix and knead until very smooth. Roll out about one-half inch thick and cut with a small glass or cutter. Make dent in center. Brush with slightly beaten white of egg and sprinkle with chopped almonds. Bake in moderate oven. When cool fill dents with jam or jelly. ANNA KADLEC.
ICE KOLATCHEN— Dough No. 1— One cup flour, one cup butter. Have all materials and utensils cold. Rub the butter in the flour, then work into a dough. Set in a cool place to harden. Then prepare the following: Dough No. 2 — One yeast cake, three-fourths cup sweet cream, six yolks of eggs, one and one-half cups flour. Dis- solve the yeast in lukewarm cream, add eggs and the rest of the ingre- dients and beat until smooth. Roll out dough No. 1 and dough No. 2 one-fourth inch thick each separately and then place dough No. 2 on top of dough No. 1, pat and roll out together, keeping the paste a little wider than long and corners square. Now fold the ends of dough towards the center, making three layers, pat and roll. Repeat twice, turning the paste half way around each time before rolling. Now fold in a dampened napkin and set in a cool place over night to chill but not to freeze. Next morning roll the dough again, cut into rounds with biscuit cutter three inches in diameter, place on floured board and let rise in a warm place until light, several hours. Place a teaspoon of raspberry or pineapple jam on one-half of each piece, then fold over the other half and press edges together firmly. Brush the sides and top of kolatchen with whites of two eggs beaten not very stiff and roll in granulated sugar. Bake in moderate oven.