| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
German |
Holiday |
2 |
Servings |
INGREDIENTS
|
|
-Buhler Centennial Cookbook |
| 2 |
c |
Milk |
| 1/2 |
c |
Butter |
| 3 |
|
Eggs |
| 1/4 |
c |
Sugar |
| 1 |
ts |
Salt |
| 2 |
c |
Raisins |
| 1 |
|
Cake compressed yeast |
| 4 |
c |
=TO= |
| 5 |
c |
Flour |
INSTRUCTIONS
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
Year's 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 Year's 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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“God makes it, we mess it”