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  • Makes 1 batch



  1. Separate eggs; beat whites until they "peak".
  2. To slightly beaten eggs, add sugar and cooled, melted butter; blend until smooth.
  3. Add the egg whites, lemon peel, rum and vanilla and blend.
  4. Add enough flour (about 2 pounds) to make a dough that will roll nicely.
  5. Roll out the dough to ⅛ inch thickness.
  6. Cut into ⅝ x 6 inch strips.
  7. Over quite hot fire, heat the oil until it stops hissing or "speaking".
  8. Use a pan to give you an oil depth of about 2 to 2½ inches.
  9. This will allow your hrstule to submerge when you drop it in, and when it rises to the surface, it pretty well indicates readiness to turn.
  10. Turn and cook both sides a golden brown color.
  11. Coat with powdered sugar while hot.
  12. Twist in various shapes or knot your hrstule before dropping into oil.