Recipe #2
June 13, 2008

Posted by BDM Historian.

My collection includes a Dr. Oetker's recipe booklet, which was printed in the early 1930's and includes many nice recipes that can be easily duplicated today - particularly since most of the Dr. Oetker products listed in the recipes are still easily available, even in the American market.

I'll list some of the recipes in translation (and with translated units of measure) on this page for everyone's cooking pleasure - and don't forget, you can take these recipes to re-enactments since they're authentic for the 1930's/1940's time period!

You will notice that period recipes can be quite vague in terms of baking instructions - instead of giving duration and temperature, they often give you something along the lines of "bake on medium heat" or "bake for about 40 minutes". Some degree of experimentation is recommended and necessary when working with these recipes.

Recipe #2
Baden-style Cake


4.3 oz butter
4 egg yolks
5.6 oz sugar
1 pack Dr. Oetker's vanilla sugar
4 tbsp cold milk
9.9 oz flour with 1/2 pack Dr. Oetker's baking powder
4 whipped egg whites
a few drops Dr. Oetker's rum aroma or 1 tbsp rum
chopped almonds


Mix butter, sugar, vanilla sugar and egg yolks throughly, then add in the mixture of flower and baking powder, then the rum aroma and milk, and lastly the whipped egg whites. Pour into a greased pan sprinkled with chopped almonds and bake on medium heat for approximately 40 minutes.