Kremslekh
From Soyer's standard cookery, 1912
Serves 2
Can be eaten hot or cold. Substitute crushed unsweetened water biscuits for Mazza flour if needed.
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 279. The excerpt below is the record exactly as published.
Kremslekh. To each tablespoonful of Mazza flour (unleavened bread re- duced to powder), take one egg, a pinch of salt, half a tea- spoonful of sugar, a teaspoonful of ground almonds, a few stoned and chopped raisins, a pinch of ground cinnamon, a spoonful of oil, or its equivalent of beef dripping, and just enough water
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