Ryzon Grimslichs (Jewish)

Ingredients

• 2 matzoths
• I level teaspoonful Ryzon
• ^ cupful {y^ pound) matzoths meal
• 3 eggs
• I level cupful {yi pound) currants
• yi cupful (3 ounces) sultana raisins
• yi cupful (2 ounces) seeded raisins
• yi level teaspoonful powdered cinnamon
• yi level teaspoonful powdered nutmeg
• yi cupful (4 ounces) sugar
• yi cupful (2 ounces) ground almonds
• Clarified sugar

Method

1. 1

   Cover matzoths with cold water and allow to soak twenty minutes, then squeeze very dry, and mix with meal, Ryzon, and two of the eggs well beaten.

2. 2

   Mix fruit, spices, sugar, almonds, and other egg well beaten.

3. 3

   Shape a piece of the matzoth crust into an oval on the hand, place some of the fruit mixture on it, cover with a top piece of crust, shape carefully, and sprinkle with meal.

4. 4

   Fry in smoking hot fat or hot oil.

5. 5

   Drain and serve with clarified sugar.

As published

This recipe was extracted from Ryzon baking book (1916) by Marion Harris Neil, page 37. The excerpt below is the record exactly as published.

RYZON GRIMSLICHS QEWISH) 2 matzoths. I level teaspoonful Ryzon. ^ cupful {y^ pound) matzoths meal. 3 eggs. I level cupful {yi pound) currants. yi cupful (3 ounces) sultana raisins. yi cupful (2 ounces) seeded raisins. yi level teaspoonful powdered cinnamon. yi level teaspoonful powdered nutmeg. yi cupful (4 ounces) sugar. yi cupful (2 ounces) ground almonds. Clarified sugar

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