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Beignets of Nudels


Prepare nudels from 2 eggs; cut fine and boil them in 3 cups milk with 1/2 tablespoonful butter and 2 tablespoonfuls sugar until thick; spread them 1/4 inch in thickness onto buttered tins and when cold cut them into rounds with a biscuit cutter or small wineglass; spread 1 side with marmalade or jelly, lay 2 and 2 together and dip them in beaten eggs and fine zwieback or bread crumbs; fry in boiling lard and serve on a napkin dusted with sugar.


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Desserts and Salads (1920).

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