Dinner
Pfeffernüsse
Marion Harland’s original method for Pfeffernüsse, retained as a source transcription for modern discovery.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- One pound of fine flour, sifted;
- one teaspoonful of baking-powder;
- one pound of sugar, sifted;
- four large eggs;
- three ounces of citron;
- the grated rind of one lemon;
- one grated nutmeg;
- one teaspoonful of cinnamon;
- one scant teaspoonful of ground cloves.
- Mix the baking-powder and spices and sift with the flour, then work in the beaten eggs and sugar;
Historical transcription
Source method
- 1
One pound of fine flour, sifted; one teaspoonful of baking-powder; one pound of sugar, sifted; four large eggs; three ounces of citron; the grated rind of one lemon; one grated nutmeg; one teaspoonful of cinnamon; one scant teaspoonful of ground cloves. Mix the baking-powder and spices and sift with the flour, then work in the beaten eggs and sugar; form into small balls and bake in a slow oven. Place in a pan sufficiently far apart to allow them to swell to the size of macaroons when baked.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.