Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Rum | 1/2 oz (15ml) | 32 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 6 Eggs
- 1/4 c Sugar
- 2 ts Butter
- 1 1/2 l Cooking oil
- 1 ts Lemon peel bits
- 1 tb Rum
- 1 ts Vanilla
- 2 lb Flour; blended with...
- 3 ts Baking powder
- =
Directions
Separate eggs; beat whites until they "peak". To slightly beaten eggs,
add sugar and cooled, melted butter; blend until smooth. Add the egg
whites, lemon peel, rum and vanilla and blend. Add enough flour (about 2
pounds) to make a dough that will roll nicely. Roll out the dough to 1/8
inch thickness. Cut into 5/8 x 6 inch strips.
Over quite hot fire, heat the oil until it stops hissing or "speaking".
Use a pan to give you an oil depth of about 2 to 2-1/2 inches. This will
allow your hrstule to submerge when you drop it in, and whenit rises to
the surface, it pretty well indicates readiness to turn. Turn and cook
both sides a golden brown color. Coat with powdered sugar while hot.
Twist in various shapes or knot your hrstule before droppoing into oil.