Recipe For Cooking Pfeffer Nuesse
From Practical Cooking And Serving by Janet McKenzie Hill, 1919. Section 540 of 825.
1 pound of sugar (2 cups). 1/2 tablespoonful of cloves. 1 pound of flour (4 cups). 1/2 tablespoonful of mace. The grated rind of one lemon. 1/2 tablespoonful of nutmeg. 1/2 cup of fine-chopped citron. 2 teaspoonfuls of baking-powder. 1 tablespoonful of cinnamon. 5 eggs.
Pass the flour, sugar, spices, and baking-powder through the sieve together; add the citron and lemon rind and mix to a dough with the eggs beaten without separating the whites and yolks. With buttered hands shape into small balls the size of a hickory nut. Bake on waxed or buttered paper, an inch apart, to a delicate brown, in a quick oven. These much resemble macaroons. The recipe gives seventy cakes.