Mazzakloyss

Ingredients

• each tablespoonful of Mazzamehl
• one egg
• a very little ground ginger
• powdered cinnamon
• ground almond
• pepper
• salt
• sufficiency of chicken fat or clarified dripping

Method

1. 1

   Prepare Mazzamehl by crushing unleavened bread to a fine powder.

2. 2

   Beat the egg separately, adding a very little ground ginger, powdered cinnamon, ground almond, pepper, and salt.

3. 3

   Stir in the Mazzamehl and make into a paste with sufficient chicken fat or clarified dripping.

4. 4

   Form this paste into small balls and boil them for twenty minutes in the Yontuffsup previously described.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 277. The excerpt below is the record exactly as published.

Mazzakloyss. This is an accompaniment to the Yontuffsup described above. Prepare some Mazzamehl by crushing unleavened bread to 410 STANDARD COOKERY. a fine powder. To each tablespoonful of this flour take one egg. Beat the egg separately, adding a very little ground ginger, powdered cinnamon, ground almond, pepper and salt. Now stir in the Mazzamehl and make into a paste with a suffi- ciency of chicken fat or clarified drippi

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