Portzilke
-Buhler Centennial -Cookbook 2 c Milk 1/2 c Butter 3 Eggs 1/4 c Sugar 1 ts Salt 2 c Raisins 1 Cake compressed yeast 4 c =TO= 5 c Flour Scald milk; cool to lukewarm and add remainin...
Ingredients
- 1/2c butter
- 3eggs
- 1/4c sugar
- 1ts salt
- 2c raisins
- 1cake compressed yeast
- 4c =to=
- 5c flour
Directions
- 1
Buhler Centennial -Cookbook 2 c Milk 1/2 c Butter 3 Eggs 1/4 c Sugar 1 ts Salt 2 c Raisins 1 Cake compressed yeast 4 c =TO= 5 c Flour Scald
- 2
cool to lukewarm and add remaining ingredients and mix well
- 3
Let rise until double in bulk
- 4
Drop into hot, deep fat by Tablespoonful and fry until brown
- 5
NOTE: These raisin fritters were especially made for New Year's Day
- 6
The name means tumbling over, since they turn over by themselves
- 7
VARIATION: HIlda uses 1/4 cup butter, 3 cups raisins and 1/4 cup water with yeast
- 8
New Year's Fritter--High German) Submited by Mildred Schroeder and Hilda Buller Posted on Cooking Echo by Clarence Funk on 12-29-92 MM by Ca