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Kringles
From Cassell's dictionary of cookery, 1892
Serves 2
Sufficient for six or eight kringles.
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.
Kringles. — Warm two ounces of fresh butter slightly, but not so as to melt it. Mix it with the yolks of four and the whites of two eggs, well beaten ; add two ounces, of sifted sugar, half a pound of flour, and a pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.