Krapfeln

Ingredients

• the yolks of 6 hard-boiled eggs
• 4 ounces butter
• 4 ounces sugar
• the grated rind of 1/2 lemon
• 5 ounces flour

Method

1. 1

   Cream yolks with butter, add sugar, lemon rind, and flour, work into dough, roll out to 0.25 inch thickness, cut into rounds, bake in medium-hot oven.

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.

Krapfeln. — Stir the yolks of 6 hard-boiled eggs to a cream with 4 ounces butter, add 4 ounces sugar, the grated rind of y, lemon, and 5 ounces flour ; work the whole into a dough, roll out Ys inch in thickness, cut into rounds with a cake cutter, and bake in medium-hot oven. These cakes, when cold, may be iced with sugar glasse (see reqipe 927, in my book Desserts and Salads), or they may be cut into half moons, and when cold put 2 together with marma- lade between them and then glazed. Cream Cakes. — Place a saucepan with 7^ pint milk and 2 ounces butter over the fire ; as soon as it boils add 4 ounces flour, 9tir until the contents have formed into a smooth paste, then re- move, and when nearly cold add the yolks of 5 eggs, stir until smooth, then add the beaten whites of 3 eggs. Put the preparation in a pastry bag, and press out upon a buttered baking pan small portions the size of an egg, brush over with beaten egg, and bake in a medium* hot oven ; when done cut them open on one side and fill them with vanilla cream (139, in my book Desserts and Salads). i^clairs.— Put a No. 3 tube in a pastry bag, fill in the same prepa- ration as for oream cakes, press it into a buttered tin 3 inches long and Vt inch wide, brush over with benten egg, and bake in a me- dium-hot oven ; when done cut them open on the side, fill them with vanilla cream, and glaee them with chocolate. Crullers. — One oup sugar, 1 cup milk, 4 ounces butter, 2 whole mg^ 1 yolk, and the grated rind of 1 lemon

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