Spritzkuchen

Ingredients

• 2 oz. butter
• f pint water
• A pinch of salt
• lour
• i^ oz. sugar
• 6 eggs
• Some grated lemon peel or grated almonds

Method

1. 1

   Put the water into a saucepan with the butter, and, as soon as it boils, stir in the sugar, lemon peel, salt and flour, and heat, stirring well, till all becomes a firm, dry mass.

2. 2

   Remove from the fire and stir in at once 2 beaten-up eggs.

3. 3

   When nearly cool, add gradually the remaining 4 eggs.

4. 4

   Fill a special cake syringe three-quarters full with this paste.

5. 5

   Bring 2 lbs. of frying fat to the boil.

6. 6

   Take small pieces of paper (about 4 inches square), dip them into the boiling fat, and then press out from the syringe a ring of paste on to each paper, joining the ends of the ring together, so that they do not open out again.

7. 7

   Slide the papers into the fat, a few at a time.

8. 8

   As the paste rings touch the fat, they come away from the paper and swell out.

9. 9

   When they begin to show cracks on the upper side and appear a light brown, turn them and let the other side finish browning.

As published

This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 85. The excerpt below is the record exactly as published.

Spritzkuchen. 2 oz. butter, f pint water. A pinch of salt. \ lb. sifted flour. i^ oz. sugar. 6 eggs. Some grated lemon peel or grated almonds

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