THE ART OF HUNGARIAN COOKING
6 egg yolks
1 tsp salt
2 tbsp sugar
1 tsp brandy
1 tbsp vinegar
2 1/2 cup flour
1/2 cup sour cream
A Recipe for
Csoroge-Hungarian Crispy Crullers
Watermelon --it's a good fruit. You eat, you drink, you wash your face. |
| Enrico Caruso |
Food Tip |
Food Tip |
This Recipe for Csoroge-Hungarian Crispy Crullers is one of thousands in the Recipes-to-go Bread Cookbook.
This recipe is certainly silly. It says to separate two eggs, but it doesn't say how far to separate them. |
| Gracie Allen |
If you enjoy this Csoroge-Hungarian Crispy Crullers Recipe - you should enjoy the recipe collections you can find on the websites below:
The woman just ahead of you at the supermarket checkout has all the delectable groceries you didn't even know they carried. |
| Mignon McLaughlin, The Second Neurotic's Notebook, 1966 |
I have a great diet. You're allowed to eat anything you want, but you must eat it with naked fat people. |
| Ed Bluestone |
This is a recipe for Csoroge-Hungarian Crispy Crullers from the recipe cookbook of Recipes-to-go (Bread)
My favorite animal is steak. |
| Fran Lebowitz |
There is no such thing as a little garlic. |
| A. Baer |
He was a very valiant man who first adventured on eating oysters. |
| James I |
Some things you have to do every day. Eating seven apples on Saturday night instead of one a day just isn't going to get the job done. |
| Jim Rohn |
Life is uncertain. Eat dessert first. |
| Ernestine Ulmer |
An empty belly is the best cook. |
| Estonian Proverb |
Add all or enough of flour to egg yolks and sour cream to make a soft
dough. Add sugar, salt, brandy and vinegar. Knead until smooth. Roll
out very thin. Cut into diamond shapes. Make a slit in center and
pull one end through slit. fry in deep fat until light brown. Drain
on absorbent paper. Sprinkle generously with powdered sugar.
From " The Art of Hungarian Cooking"- from St. Emery's School
Building Fund- Fairfield Ct. - 1955 Formatted for MM7 by Marge Nemeth
Serves: 1
Csoroge-Hungarian Crispy Crullers Recipe brought to you by Recipes To-Go