|VIEW THE MOBILE VERSION of www.homemadecookies.ca|| Informational|
Other Recipes from MEHLSPEISE (FLOUR FOODS)Sweet EntrÉe Of Ripe Peaches
Noodles With Butter
Noodles With Cheese
Noodles And Apples
Scalloped Noodles And Prunes
Noodles And Mushrooms
Baked Macaroni With Cheese
Dumplings For Stew
Spaetzlen Or Spatzen
Milk Or Potato Noodles
Wiener Kartoffel Kloesse
Bairische Dampfnudeln, No. 1
Bairische Dampfnudeln, No. 2
Boiled Apple Dumplings
Plum Knoedel (hungarian)
APPLE STRUDEL, No 1(Mehlspeise (flour Foods)) - (The International Jewish Cook Book)
Sift two cups of flour, add pinch of salt and one teaspoon of powdered
sugar. Stir in slowly one cup of lukewarm water, and work until dough
does not stick to the hands. Flour board, and roll, as thin as possible.
Do not tear. Place a tablecloth on table, put the rolled out dough on
it, and pull gently with the hands, to get the dough as thin as tissue
Have ready six apples chopped fine, and mixed with cinnamon, sugar,
one-half cup of seedless raisins, one-half cup of currants. Spread this
over the dough with plenty of chicken-fat or oil all over the apples.
Take the tablecloth in both hands, and roll the strudel, over and over,
holding the cloth high, and the strudel will almost roll itself. Grease
a baking-pan, hold to the edge of the cloth, and roll the strudel in.
Bake brown, basting often with fat or oil.
Viewed 1253 times.
Most Viewed Recipes from The International Jewish Cook BookCookies
Baked Crab-apple Preserves
Pickled Beef Tongue
Sour Milk Cookies
Quark Strudel (dutch Cheese)
Least Viewed Recipes from The International Jewish Cook BookChicken À La Italienne
Sweet EntrÉe Of Ripe Peaches
Boned Smelts, SautÉd
Fillet Of Sole À La Mouquin
Baked Bass À La Wellington
Baba À La Parisienne
Pudding À La Grande Belle
Anchovy CanapÉs With Tomatoes
Fillet De Sole À La Creole
Gansleber PurÉe In Sulz
Strawberries À La "bridge"
Chicken À La Sweetbread
Duck À La Mode In Jelly
|Home Made Cookies.ca|