vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Kolatschen
From European and American cuisine, 1914
Serves 1
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 379. The excerpt below is the record exactly as published.
Kolatschen.— Rub tha yolks of 2 hard-boiled eggs fine, add 2 ounces powdered sugar, 4 ounces flour and 4 ounces butter, a pinch of salt, 1 raw yolk, 1 tablespoonful lemon juice, and 1 tablespoon- ful rum ; mix all the ingredients well together, roll out on a board Va inch in thickness, cut it into rounds, coyer them with meringue, sprinkle over some fine-chopped almond dust with powdered sugar, and bake in a slow oven. Krapfeln. — Stir the yolks of 6 hard-boiled eggs
Cook this with the app: pantry check, scaling, and the assistant.