Recipes > Desserts > Kremslekh



To each tablespoon of matzoth-meal take

  • 1 egg
  • pinch of salt
  • 1/2 teaspoon of sugar
  • 1 teaspoon of ground almonds
  • a few stoned and chopped raisins
  • pinch of ground cinnamon
  • 1 spoon of oil, or its equivalent of beef dripping


Add just enough water to make the whole into a stiff paste. Mix the ingredients very thoroughly.

Now take a large enamelled saucepan and about half fill it with oil or fat. Bring this to boiling point but do not let it burn. Shape the paste into small pieces and drop them into boiling fat, turning them continually until well browned and then take out and drain carefully on a strainer. May be eaten hot or cold.


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The International Jewish Cook Book (1919).

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