Recipes > Desserts > Citron Strudel

Citron Strudel


  • 6 eggs
  • 4 tablespoonfuls sugar
  • strudel paste
  • butter
  • 1/4 pound well washed and dried currants
  • 1/4 pound finely cut citron


Stir the yolks of the eggs with the sugar to a cream and add the beaten whites of 3 eggs; have the prepared strudel paste pulled out on a table, brush over first with butter and then spread over the mixture of eggs and sugar; over this spread the remaining 3 whites beaten to a stiff froth; next sprinkle over the currants, citron and roll the strudel up; have ready a buttered pan, put one end of strudel in center of pan and turn the other end around it as directed; brush over with beaten white of egg, sprinkle with sugar and bake till done; serve either with or without wine cream sauce.


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Desserts and Salads (1920).

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