Egg Cracknels

Name: Egg Cracknels
Yield: 4 servings
Ingredients: 1 lb. of butter; % cup of arrack or rum.; % lb. of sugar; 6 hard boiled yolks of eggs; 1 lb. of flour

From The art of German cooking and baking, 1922

Serves 4

Boil the eggs for 20 minutes. Yolks should be chopped fine before mixing into the dough.

Presented as published in 1922. 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 The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 157. The excerpt below is the record exactly as published.

EGG CRACKNELS. 1 lb. of butter % cup of arrack or rum. % lb. of sugar 6 hard boiled yolks of eggs 1 lb. of flour

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