Berlions

Ingredients

• Three cups sifted flour
• 1 cup butter
• 1 cup fine sugar
• the grated rind of 1 lemon
• the yolks of 8 hard-boiled eggs

Method

1. 1

   Rub the yolks fine and press them through a sieve; mix all the ingredients into a stiff paste.

2. 2

   Roll with the hands into thin rolls about 0.25 inch in diameter, cut them slantingly into lengths of 3 to 4 inches; form into rings, dip one side first into the beaten white of egg, then into sugar, and bake in a slow oven.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 376. The excerpt below is the record exactly as published.

Berlions. — Three cups sifted flour, 1 cup butter, 1 cup fine sugar, the grated rind of 1 lemon, the yolks of 8 hard-boiled eggs

Cook this with the app: pantry check, scaling, and the assistant.