VOLUME 1 - Kilimanjaro Foods

8 Servings
1 c (scant) flour
3 T cold water
1 egg,beaten
1 a few tablespoons white wine
- (or ha,rd cider)
1 egg white
1 T butter that has been,Melted
-allowed,to cool
1 pn salt
1 pn (small) sugar
This recipe is taken almost verbatim from a cookbook originally
published in 1709; the language has been slightly modernized, but
only 2 ingredients have been added (sugar and salt). Plenty of
nice fresh sage leaves oil or shortening for deep frying
Take the flour and mix with the cold water into a thick batter that
must be smooth. Then mix in the beaten egg and stir well; pour in a
little sour wine, yet not too much. Beat the egg white into soft peaks
and fold into the batter. Finally, add the butter as well as a very little
salt and sugar and stir the batter once more. Wash and dry off the
sage leaves, dredge them in the batter, and fry them on both sides
in hot lard (see Note) until crispy.
Makes 8 servings.
Bauernfruhstuck (Farmers Breakfast)