Schneeballen

Ingredients

• Sift 3 ounces flour
• ¾ teaspoonful salt
• a little grated lemon rind
• 1 tablespoonful lemon juice
• the yolks of 5 eggs
• sufficient cold water to make a firm dough

Method

1. 1

   Let it stand a half hour, then roll out on a board very thin, cut into 3-inch-square pieces, cut into each square 3 slits with a knife ½ inch from the sides; bake in hot fat, like crullers, one at a time, remove with a skimmer, and dust with powdered sugar.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 378. The excerpt below is the record exactly as published.

Schneeballen. — Sift 3 ounces flour into a bowl, add 74 teaspoon- ful salt, a little grated lemon rind, 1 tablespoonf nl lemon juice> the yolks of 5 eggs, and sufficient cold water to make a firm dough ; let it stand a half hour, then roll out on a board very thin, cut into 3-inch-square pieces, cut into each square 3 slits with a knife Yg inch from the sides ; bake in hot fat, like crullers, one at a time, remove with a skimmer, and dust with powdered sugar. In place of lemon, wine, rum, or any other kind of flavoring may be used. Another way is to prepare a dough of 4 ounces flour^ 1 ounce butter, 3 yolks, V4 teaspoonful salt

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