vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Konglauffe (German)
From Cassell's dictionary of cookery, 1892
Serves 1
Recipe continues beyond this point.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 787. The excerpt below is the record exactly as published.
Konglauffe (German). — Beat ten ounces of fresh butter to a cream ; add a quarter of a pound of fine flour, a pinch of salt, a tea- spoonful of powdered cinnamon, a quarter of an ounce of grated lemon-peel, two ounces of poimded sugar, and two eggs
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