3/4 lb. flour
3 tsp. homemade yeast (1 drachm equals 60 grains, about 1 teaspoon. Use maybe a half a pack of commercial yeast, or half a cake)
2 tsp. salt
3 egg yolks
2 oz. sugar
1/2 lb. butter (2 sticks)
To make a dozen small couglauffles, take three quarters of a pound of flour, three drachms of yeast, two of salt, two whole eggs, three yolks, two ounces of sugar, a little cream, and half a pound of butter. The preparation is made the same as the German Couglauffle. When the paste is made, divide it into twelve equal parts; butter a dozen small biscuit moulds, and fill each with your preparation, and let them stand; when risen so as to fill the moulds, put them into a brisk oven, and take them out as soon as they are of a light color.
From The Cook’s Own Book by “A Boston Housekeeper” (Mrs. N. K. M. Lee) Boston 1832
Comment: We do not usually think of Boston in the 1830s as a hotbed of German immigration, but there was evidently enough that Mrs. Lee not only had a source for these couglauffle recipes but figured there was enough of an audience to include them in her (literally) encyclopedic work. Note also the mention of “small biscuit molds” which suggests there was a market for semi-useless kitchen gadgets as well. Rumors that these devices were only concocted with the advent of half-hour TV infomercials should hereby be put to rest.