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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.

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