Grimslichs

Ingredients

• Cover matzoths
• two of the eggs well beaten
• mix with meal
• Mix fruit
• spices
• sugar
• almonds
• serve with clarified sugar

Method

1. 1

   Cover matzoths with cold water and allow to soak twenty minutes, then squeeze very dry.

2. 2

   Mix with meal, Ryzon, and two eggs well beaten.

3. 3

   Mix fruit, spices, sugar, almonds, and another egg well beaten.

4. 4

   Shape a piece of the matzoth crust into an oval, place some of the fruit mixture on it, cover with a top piece of crust, shape carefully, and sprinkle with meal.

5. 5

   Fry in smoking hot fat or hot oil.

6. 6

   Drain and serve.

As published

This recipe was extracted from Ryzon baking book (1916) by Marion Harris Neil, page 37. The excerpt below is the record exactly as published.

Cover matzoths with cold water and allow to soak twenty minutes, then squeeze very dry, and mix with meal, Ryzon, and two of the eggs well beaten. Mix fruit, spices, sugar, almonds, and other egg well beaten. Shape a piece of the matzoth crust into an oval on the hand, place some of the fruit mixture on it, cover with a top piece of crust, shape carefully, and sprinkle with meal. Fry in smoking hot fat or hot oil. Drain and serve with clarified sugar. Sufficient for nine grimslichs. To Clarify Sugar: — Put two cupfuls sugar into a saucepan; add two cupfuls of water and bring slowly to boiling point; then remove scum from surface. Put on lid, and boil four minutes to allow the condensing steam to clear any crys- tals of sugar from sides of pan. Boil gently twenty-five minutes. Remove from fire and pour it in a steady stream over the stiffly beaten whites of two eggs. Return to pan and wait until albumen of eggs coagulates and rises to surface, when all imptu'ities will be removed and syrup left perfectly clear. RYZON CORN MEAL DOUGHNUTS by MRS. GEORGE A. CLARKE, MULINO, ORE. I yi level cupfuls (3 gills) milk. I yi level cupfuls {"jyi ounces) white corn meal. 2yi level cupfuls (.% pound) white flour. X level cupful (yi pound) butter. K cupful {yi pound) sugar. 2 eggs well beaten. level teaspoonful ground nutmeg. level teaspoonful salt. le\'el teaspoonfuls Ryzon. Put corn meal and milk into double boiler and cook for ten minutes. Add butter, nutmeg and sugar to meal. Sift together flour, salt and Ryzon — add to other ingredients. Roll out on a well-floured board, cut in desired shapes, fry in deep fat, drain on paper and roll in powdered sugar. 48 RYZON CHRISTMAS DOUGHNUTS 2 level teaspoonfuls Ryzon. 4 level cupfuls (i pound) flour. yi level teaspoonful salt. I tablespoonful {}4 ounce) butter. I level cupful {}4 pound) sugar. 1 level teaspoonful grated nutmeg. 2 eggs. I teaspoonful lemon extract. I cupful {}4 pint) milk. Sift flour twice with Ryzon and salt, and set aside. Cream butter, sugar and nutmeg together, add eggs well beaten, and beat for five minutes; add extract, milk and flour. Turn out on a floured baking board and roll out one-fourth inch thick; cut with a doughnut cutter and fry in plenty of smoking hot fat. Drain well on paper and cool. Roll in powdered sugar. If liked, the dough may be cut in small rounds and a marshmallow enclosed in each one before frying. Sufficient for about fifty doughnuts. RYZON PARISIAN CRULLERS yi cupful (2 ounces) butter. 1 level cupful {}4 pound) sugar. 2 egg yolks. I cupful {yi pint) milk. I teaspoonful vanilla extract. 3 level teaspoonfuls Ryzon. 3 level cupfuls (^4 pound) flour. yi level teaspoonful salt. I level teaspoonful powdered ginger. }i teaspoonful powdered mace. 3 egg whites. Extra flour. Powdered sugar. Cream butter and sugar together, add yolks of eggs well beaten, milk, vanilla, flour sifted with Ryzon, salt and spices

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