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Raggedy Britches


  • 1 cup butter, softened
  • 2 cups granulated sugar
  • 6 egg yolks, lightly beaten
  • 2 whole nutmeg, grated
  • Grated rind of 2 lemons
  • 6 cups all-purpose flour, sifted
  • 6 egg whites, stiffly beaten
  • Hot oil for frying
  • Confectioners' sugar

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  1. Cream together the butter and sugar; slowly add egg yolks, nutmeg, and lemon rind. Stir this mixture into sifted flour and fold in stiffly beaten egg whites. The dough will be soft but manageable. If too soft, cover the bowl and chill for several hours.
  2. Roll out small amounts of dough at a time on a floured board, keeping the rest chilled until ready to use. Roll dough about 1/4-inch thick and cut into strips 1 x 6 inches. Fold each strip in half and twist together.
  3. Fry until golden brown in oil heated to 375 degrees F.
  4. When done, remove from oil and drain on paper towels.
  5. Dust generously with confectioners' sugar forced through a sieve.
  6. Keep fresh in a covered tin.