Back to Old Recipes

Get 10% Off Gift Memberships from Ancestry.com! Give the priceless gift of family history and family connections!

Creating an Heirloom: Writing Your Family's Cookbook icon

The Pioneer Woman Cooks: Recipes from an Accidental Country Girl icon

Check out Sur La Table Special Offers!

Back to the Front Page

Surf a Recipe Webring!

Vintage Recipe Links

Solutions for your Kitchen at Organize.com

German Flottkrengel

The following recipe was transcribed ver batim from 

Peterson's Magazine

Philadelphia, Pennsylvania

October, 1867

Take one pound of dry flour, three-quarters of a pound of well-washed butter, ten tablespoonfuls of cream. For the top of these cakes melted butter or egg, powdered sugar and cinnamon. Break the butter into small pieces, and mix with the flour, then adding the cream; mix quickly into a light paste. From this break pieces, and roll them out with the hand about a quarter of a yard long, and join the two ends in the middle, to give them the form of a B. When all are done, grease them on top with egg or melted butter, strewing sugar and cinnamon over it. Those who like almonds will find them with the above very delicious. These cakes require to be baked quickly.

Back to Old Pennsylvania News

Back to Old Recipes

 

God Bless America!

Try Ancestry.com FREE with a 14-Day Free Trial!

Copyright 2000-2013 by  TheOldenTimes.com - Historic Newspapers Online - Always FREE!  All rights reserved.