Portzilke
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -Buhler Centennial Cookbook | ||
| 2 | cups | Milk |
| ½ | cup | Butter |
| 3 | Eggs | |
| ¼ | cup | Sugar |
| 1 | teaspoon | Salt |
| 2 | cups | Raisins |
| 1 | Cake compressed yeast | |
| 4 | cups | =TO= |
| 5 | cups | Flour |
Directions
Scald milk; cool to lukewarm and add remaining ingredients and mix well. Let rise until double in bulk. Drop into hot, deep fat by Tablespoonful and fry until brown. NOTE: These raisin fritters were especially made for New Year's Day. The name means tumbling over, since they turn over by themselves.
VARIATION: HIlda uses ¼ cup butter, 3 cups raisins and ¼ cup water with yeast.
(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 Cathy Svitek