Eierknchen
From European and American cuisine, 1914
Serves 1
Can be spread with marmalade or jelly and rolled up.
Presented as published in 1914. 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 European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 362. The excerpt below is the record exactly as published.
Eierknchen. — Separate the yolks from 4 eggs, mix the yolks with 1% cupful milk, Vs pint sifted flour, y^ teaspoonful salt
Cook this with the app: pantry check, scaling, and the assistant.