Portzilke Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
-Buhler Centennial Cookbook,
2 cup: Milk,
1/2 cup: Butter,
3: Eggs,
1/4 cup: Sugar,
1 tsp: Salt,
2 cup: Raisins,
1 Cake: compressed yeast,
4 cup: =TO=,
5 cup: Flour,
Directions:
Scald milk; cool to lukewarm and add remaining ingredients and mix
well. Let rise until double in bulk. Drop into hot, deep fat by
Tablespoonful and fry until brown. NOTE: These raisin fritters were
especially made for New Years Day. The name means tumbling over,
since they turn over by themselves.
VARIATION: HIlda uses 1/4 cup butter, 3 cups raisins and 1/4 cup
water with yeast.
(New Years Fritter--High German) Submited by Mildred Schroeder and
Hilda Buller
Posted on Cooking Echo by Clarence Funk on 12-29-92
MM by Cathy Svitek
Source from luhu.jp
well. Let rise until double in bulk. Drop into hot, deep fat by
Tablespoonful and fry until brown. NOTE: These raisin fritters were
especially made for New Years Day. The name means tumbling over,
since they turn over by themselves.
VARIATION: HIlda uses 1/4 cup butter, 3 cups raisins and 1/4 cup
water with yeast.
(New Years Fritter--High German) Submited by Mildred Schroeder and
Hilda Buller
Posted on Cooking Echo by Clarence Funk on 12-29-92
MM by Cathy Svitek
Source from luhu.jp
Tags
Holiday