Vanilla Flawns

Ingredients

• 4 eggs
• 1/2 lb. of sugar
• 1 tbsp. of vanilla
• 1/2 lb. of flour

Method

1. 1

   The eggs and sugar are stirred on the stove for 1/2 hour, then vanilla and flour are added.

2. 2

   With a coffee spoon put little heaps of the batter on a pan, let them stand 4 to 5 hours, put in the oven and bake to a nice color.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 154. The excerpt below is the record exactly as published.

1 lb. of sugar 1 level tsp. of ammonium 4 large eggs 1% lbs. of flour Butter, the size of a nut Anise to taste Preparation: Sugar, eggs, butter, anise and ammonium dissolved in a little milk are mixed well and stirred 1/4 hour, t'hen gradually add the flour. Roll out the dough on a floured board, cut out designs, leave them on the board for 24 hours and bake to a yellow color No. 15— VANILLA FLAWNS. 4 eggs % lb. of sugar 1 tbsp. of vanilla % lb. of flour Preparation: The e'ggs and sugar are stirred on the stove for ^ hour, then vanilla and flour are added. With a coffee spoon put little heaps of the batter on a pan, let them stand 4 to 5 hours, put in the oven and bake to a nice color. No. 16— OATMEAL COOKIES No. 1. 2 cups of sugar 2 % cups of dry oatmeal % cup of lard 1 tsp. of soda dissolved in water % cup of hot water Spices to taste Preparation: The lard and sugar are stirred well; oat- meal, hot water and the dissolved soda mixed in ; 1 pinch of salt and some nutmeg, cloves and cinnamon added. Put little heaps on a buttered pan and bake to a light brown color. No. 17— OATMEAL COOKIES No. 2. % lb. of butter % tsp. of nutmeg 1 cup of brown sugar 2 cups of dry rolled oatmeal 2 eggs % tsp. of saleratus, dissolved in Vz tsp. of salt 1 tbsp. of milk 1 tsp. of cinnamon Vs tsp. of cloves 2 cups of flour Preparation : The butter is rubbed to a cream ; mix well with sugar, eggs, salt, cinnamon, cloves, nutmeg, oatmeal, then add the dissolved saleratus and flour. Roll out the dough, cut out cookies with a cutter and bake to a light brown color. No. 18— BROWN COOKIES No. 1. % pt. of molasses 1 pt. of syrup 1 tsp. of cloves 1 tsp. of cinnamon % lb. of maple sugar 1 % grated lemon rind % lb. of butter 2 tsps. of potash % lb. of lard % tsp. of hartshorn salt % lb. of chopped almonds 2 V2 lbs. of flour

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