Soak about three matzoth. In the meantime seed a handful of raisins and pound as many almonds as you have raisins. Now press every drop of water out of the matzoth, put them in a bowl and stir them to a cream; add a pinch of salt, the peel of a lemon, yolks of four eggs and a cup of sugar, the raisins and almonds, and also a little cinnamon.
Heat some oil in a spider; the more fat the lighter the chrimsel will be.
Last add the stiffly-beaten whites to the dough. Then fry a light brown on both sides; use about a tablespoonful of batter for each chrimsel; serve with stewed prunes.
Lay the chrimsel on a large platter and pour the prunes over all. Eat hot.