Kleiner

Ingredients

• two whole eggs
• the yolks of six others
• a quarter of a pound of sifted sugar
• an ounce of melted butter
• two tablespoonfuls of cream
• nearly one pound of flour

Method

1. 1

   Beat the eggs and sugar until thoroughly blended, stir in the melted butter and cream, and then work in the flour.

2. 2

   Thoroughly knead and then roll out very thin, sprinkling a little more flour as you roll the paste.

3. 3

   Cut into oblong pieces from three to four inches in length, make a slit in the middle of each and twist one end through it.

4. 4

   Throw into boiling fat and cook until they are a golden brown.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 185. The excerpt below is the record exactly as published.

Kleiner. Beat two whole eggs with the yolks of six others and a quarter of a pound of sifted sugar. When thoroughly blended stir in an ounce of melted butter with two tablespoonfuls of cream, and then work in nearly one pound of flour

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