| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | German | Desserts, German | 8 | Servings |
INGREDIENTS
| 1 | Egg, separated | |
| 2 | T | Milk |
| 50 | g | Flour, 1/2 cup less 1 Tbsp |
| 1 | ds | Salt |
| 10 | T | Liquid honey |
| Fat for frying |
INSTRUCTIONS
From grandmother's more thrifty times; rarely encountered today. From the Oberallgaeu region. Make a batter of the flour, egg yolk, milk, salt, and sugar. Beat the egg whites, and add to the mixture. Take five wooden spoons and stick the handles about 1/3 to 3/4 inch deep into the dough, twisting the handles as you do so. Immediately transfer them to fat that has been heated to 390 degrees F. As soon as the dough has browned, once again dip into the dough, then back into the hot fat. Repeat the process 5 to 6 times. When the very outside layer has turned crisp and brown, remove the pastry from the spoon handle, fill with honey, and serve hot, dusted with crushed sugar. Makes 8 wasp nests, for dessert. From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 111
Calories From Fat: 7
Total Fat: <1g
Cholesterol: 23.6mg
Sodium: 50.2mg
Potassium: 137.7mg
Carbohydrates: 24.1g
Fiber: <1g
Sugar: 21.8g
Protein: 4.1g