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.