Recipes > Desserts > Koch (with Orange Chaudeau)

Koch (with Orange Chaudeau)


  • 2 ounces butter
  • 3 tablespoonfuls sugar
  • 5 eggs
  • 1/4 pound finely grated or pounded nuts
  • 2 tablespoonfuls finely cut citron
  • grated rind of 1 lemon
  • 1/2 ounce finely cut candied orange peel


Melt the butter in a small saucepan and add the sugar and the yolks of the eggs; stir this over a slow fire till thick and smooth; remove and mix it with the nuts, citron, lemon rind and orange peel; add lastly the whites of 4 eggs beaten to a stiff froth and finish the same as Nut Koch.


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Desserts and Salads (1920).

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