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Wiener Studenten Kipfel

A historical recipe from The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering, by Florence Kreisler Greenbaum (1919).

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A historical recipe

The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering; the Favorite Recipes of America, Austria, Germany, Russia, France, Poland, Roumania, Etc., Etc., by Florence Kreisler Greenbaum (1919). Project Gutenberg eBook #12350.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 2 ingredients

  1. one cup of chopped fresh walnuts
  2. one cup of brown sugar

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Make dough same as for Wiener Kipfel.
  2. Roll it out quite thin on a well-floured board and let it rise.
  3. Cut also into triangles (before you cut them, spread with melted butter).
  4. Mix one cup of chopped fresh walnuts with one cup of brown sugar, juice of a lemon, or grind the nuts;
  5. add cream to make a paste, sugar to taste and flavor with vanilla, and fill the triangles with the mixture.
  6. Take up the three corners and pinch together tightly.
  7. Set in well-buttered pans and let them rise again and spread or brush each one with melted butter.
  8. Bake a light brown.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Cutting board
  • Rolling pin
  • Pastry brush
Source Public domain in the USA
Credit

From The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering, by Florence Kreisler Greenbaum (1919). Digitised by Project Gutenberg, eBook #12350 (https://www.gutenberg.org/ebooks/12350). Public domain in the USA; its status may differ elsewhere.

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.