BUtterteig-Bretzel
From German cookery for the English kitchen, 1906
Presented as published in 1906. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 84. The excerpt below is the record exactly as published.
BUtterteig-Bretzel. (Puff Paste Twists.) Make some puff paste, leave it in a cool place for some time, then roll it out and cut into strips about \ inch thick and wide. Roll each strip on the well-floured board and twist into the shape of a Bretzel or double loop. Bake a pale golden colour on a buttered tin. Waffeln. (Wafers ; French : Gaufres.) f lb. flour. 2 oz. sugar. \ pint milk. Grated rind of a lemon. 3 egrgrs- 4 oz. butter. \ oz. baking powder. 4 grated bitter almonds. Cream the butter, mix it with the sugar, beaten-up eggs, grated lemon rind and bitter almonds and, lastly, stir in alternately the milk and the flour, which should have been previously sifted and mixed with the baking Cakes. 205 powder. Heat a WafFeleisen (wafer iron) over a clear fire, rub it with a piece of bacon rind
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