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| 1 Tasse | Whole milk scalded |
| 2 Esslöffel | Margarine or vegetable shortening |
| 1 Esslöffel | brown sugar |
| 1 Esslöffel | sugar granulated |
| 3 Tasse | Enriched plain flour |
| 1 Teelöffel | nutmeg |
| 1 | egg fresh |
| 1 Teelöffel | salt |
| 1 Packung | Granulated yeast oil for deep frying |
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Heat milk in saucepan to scalding stage. Do not let it scorch. Stir often. Place shortening in a mixing bowl and add sugar. Pour in the scalded milk and
stir until ingredients are melted. Cool to lukewarm stage. Add yeast. Stir until yeast is dissolved. Sift dry ingredients - salt, nutmeg, and flour. Gradually add approximately 1/2 of flour mixture to milk mixture to form batter. Add whole egg. Beat thoroughly. Stir in remaining flour mixture. Cover.
Set aside to allow to double in bulk (approximately 1 hour). Knead gently. Roll
out on floured board to 1/4" thickness. Cut into diamond shapes. Cover. Let rise in warm place from 1/2 to 1 hour.
Fry in hot oil (385F), turning only once. Drain and dust with confectioners sugar. Serve warm.
From "Recipes and Reminiscences of New Orleans"
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