Swiss Pretzel
From The Pennsylvania German cook book, 1902
This is a delicious little wafer.
Presented as published in 1902. 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
Nutrition per serving
5924Calories
33 gProtein
418 gCarbs
463 gFat
Full nutrition (34 nutrients)
Calories5924 kcal
Protein33 g
Carbohydrates418 g
Fiber0.1 g
Sugars418 g
Total Fat463 g
Saturated Fat181 g
Monounsaturated Fat205 g
Polyunsaturated Fat53 g
Omega-30.1 g
Cholesterol1187 mg
Sodium463 mg
Potassium665 mg
Calcium416 mg
Iron3.7 mg
Magnesium56 mg
Phosphorus645 mg
Zinc4.1 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D17 mcg
Vitamin C0 mg
Vitamin A398 mcg
Vitamin E4.8 mg
Vitamin K0.7 mcg
Vitamin B60.5 mg
Vitamin B123.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.3 mg
Niacin (B3)0.5 mg
Folate94 mcg
Choline848 mg
Caffeine0 mg
Water367 g
As published
This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 8. The excerpt below is the record exactly as published.
one cup milk, two teaspoons bak¬ ing powder, six teaspoons melted lard, Hour. Mrs, R. Waltz. FASNACHTS. Three eggs,one cup sugar, tw’o pints for bread sponge, nutmeg or cinnamon, if desired, mix with the hand as soft as pos¬ sible, let it raise, mold again, have the bread board well floured, roll out half an inch thick, cut and let raise again, when light fry in hot lard and sprinkle with sugar. .Mrs. J. Shtmaker. LOVE KNOTS. One egg, four tablespoons sweet cream, two tablespoons sugar, a pinch of salt. Hour to knead very hard, roll out, cut in narrow' strips, tie each one in two or three knots, fry in hot lard, sprinkle w’ith sugar while hot. 14 THK PKXNSYIA'ANIA <i K KM A N <’<)(>K HOOK. SWISS PRETZEL. Two cups of sugar, two cups of lanl, ouc cup milk, four eggs, a pinch of salt, ami plenty of cinnamon
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.