Kutztown Jumbles

Name: Kutztown Jumbles (Kutzeschteddler Krenzlin)
Cuisine: American
Ingredients: ½ teaspoon ground mace; 1½ teaspoons ground cinnamon; 1½ teaspoons grated nutmeg; confectioners’ (10-X) sugar; aniseed; 3 large eggs; 2 cups (500 g) superfine sugar; 1 cup (250 ml) sour cream; 5 cups (700 g) pastry flour; 1 teaspoon baking soda

Kutzeschteddler Krenzlin

Preparation info

4 to 5 dozen
dozen

Difficulty
Easy

Appears in

Pennsylvania Dutch Country Cooking

By William Woys Weaver

Published 1993

About

This delicate jumble recipe was published on a rare German-language broadside (one-page handout) issued by bookseller Isaac Christ of Kutztown in about 1870.

Ingredients

3 large eggs
2 cups (500 g) superfine sugar

Europe
Americas
United States
Germany
Cookies
Vegetarian
Winter
Pennsylvania

Method

Beat the eggs until lemon colored, then gradually add the sugar. Beat until light and the sugar is dissolved, then add the sour cream. Sift together the flour, baking soda, mace, cinnamon, and nutmeg twice, then fold into the egg mixture to form a soft dough with the consistency of peanut butter. Cover and set aside to ripen overnight in the refrigerator.