Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Water | not in our table | 0 |
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
- one cup butter
- one cup sugar
- half pound almonds
- two cups flour
- two cups water
- one tablespoon butter
- two yolks
- one big roll
- one lemon
- four yolks
- lemon juice
Directions
ALMOND PRETZELS— One cup butter, one cup sugar, one- half pound almonds, unblanched and ground, two cups flour, two yolks and two whole eggs. Cream butter and sugar, add eggs and the rest of the ingredients. Mix and knead into one big roll. Let stand in ice chest to harden. Cut into pieces size of walnut. Roll each piece width of your little finger and form into hearts, rings, crescents and pretzels. Bake in slow oven to delicate pink.
KRAPFEN — Two cups flour, two cups water, one tablespoon butter, grated rind of one lemon, four yolks and four whole eggs. Add butter to water and when boiling stir in the flour all at once and stir vigorously. Remove from fire, add sugar and lemon juice and the unbeaten eggs one at a time and beating constantly between each addition of eggs. Drop by spoon into deep hot fat and bake a nice brown. Sprinkle with powdered sugar.