Summary
A typed recipe card for rosettes — thin, crisp, fried batter cookies made on a rosette iron — titled with "Zehnder's" in the name, possibly referencing Zehnder's Restaurant of Frankenmuth, Michigan (known for rosette-style treats), though nothing on the card confirms that source.
Key contents
- Title as printed: "ZEHNDER'S HOME STYLE ROSETTES"
- Ingredients: 2 eggs (slightly beaten), 1 T sugar, 1/4 t salt, 1 t flavoring ("desired" — flavor unspecified), 1 C flour (measure, then sift), 1 C milk.
- Method: Add salt, sugar, and flavoring to the eggs. Add 1/2 C milk and all the flour, then the remaining 1/2 C milk, stirring — do not beat. If the batter is foamy, let it rest. Place oil and the rosette mold in the fryer and heat to 385°F, keeping the oil hot throughout. Shake excess oil off the iron and touch it to paper toweling to absorb oil. Dip the hot iron into the batter almost to the top — not over the top of the iron. Tilt to the side when removing from the batter to avoid drips. Place in the hot oil. When the rosette holds its shape, remove the iron and let it brown, then turn to brown the other side. Remove from oil and drain on absorbent paper.
- Equipment care note: Rosette irons should be washed with mild soap — never scrubbed with abrasives.
- No yield, prep/cook time, or attribution line is given on the card.
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