Recipes > Desserts > Chrimsel, No. 2

Chrimsel, No. 2


  • 3 matzoth
  • handful of raisins
  • almonds
  • pinch of salt
  • peel of a lemon
  • 4 eggs
  • 1 cup of sugar
  • cinnamon
  • oil


Soak matzoth. In the meantime seed the raisins and pound as many almonds as you have raisins. Now press every drop of water out of the matzoth, put them in a bowl and stir them to a cream; add salt, the lemon peel, yolks of the eggs and the sugar, the raisins and almonds, and also a little cinnamon. Heat some oil in a spider; the more fat the lighter the chrimsel will be. Last add the stiffly-beaten whites to the dough. Then fry a light brown on both sides; use about a tablespoonful of batter for each chrimsel; serve with stewed prunes. Lay the chrimsel on a large platter and pour the prunes over all. Eat hot.


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The International Jewish Cook Book (1919).

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