Spriungerle
From Perfection in baking, 1895
This is a very fine mixture, but must be treated carefully.
Presented as published in 1895. 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 Perfection in baking (1895) by Emil Braun, page 26. The excerpt below is the record exactly as published.
Spriugerle. iVo. 2. Stir three pounds of sugar well with the yolks of sixteen eggs, four whole eggs, one-half of an ounce of ammonia. Then beat the whites of sixteen eggs to a stiff froth and add alternately with four pounds of cake flour
Cook this with the app: pantry check, scaling, and the assistant.