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Portzilke - Culture, Family, Travel, Consumer Reviews - Posted: 15th Jan, 2012 - 9:43pm
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Archived Recipe: Baked GoodsPost Date: 15th Jan, 2012 - 9:43pm / Post ID: #
Portzilke
Recipe name:
Portzilke 
Recipe category:
Baked Goods
What are your thoughts about this classic dish? 
Recipe detials:
-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 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 1/4 cup butter, 3 cups raisins and 1/4 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 |
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