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1995-09-27
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Newsgroups: rec.food.recipes
From: thisbe5@aol.com
Subject: Salzburger Nockerln
Message-ID: <9403041639.tn247948@aol.com>
Organization: Taronga Park BBS
Date: Fri, 04 Mar 94 16:39:53 EST
Someone posted a request for Salzburger Nockerln about a month ago, and I
finally found my recipe for it. It's very reminiscent of the one I had in
Innsbruck, except that this one doesn't call for a layer of currant jelly on
the bottom.
>From "The Great Dessert Book: Classic Light Desserts of the World" by
Christian Teubner and Sybil Grafin Schonfeldt
Salzburg Dumplings
There are several ways of preparing this famous sweet, properly known as
Salzburger Nockerln. One not very simple, but traditional, way is to cook
them on top of the stove, turn them over (which calls for a certain
dexterity) and finish them in the oven. Perhaps that explains why the
simpler method, in which the Nockerln are entirely baked in the oven, is more
popular.
6 eggs, separated
1/4 cup sugar
6 tablespoons flour
seeds from 1/2 vanilla bean
3 tablespoons butter
Confectioners' sugar for dredging
An oval baking dish, 13 inches long
In a large bowl beat the egg whites to a snow, trickling in the sugar as you
do so. Slip the egg yolks in at the side of the bowl and blend them with a
little of the beaten egg white without them touching the main part of it.
Next, sprinkle the flour and the vanilla seeds over the entire surface of the
bowl and incorporate them with a balloon whisk. This should be done as
quickly as possible in order not to lose volume. Melt the butter in the
baking dish, scoop up 6 Nockerln with a dough-scraper, arrange them in the
dish and bake for some 2 to 4 miutes in a preheated 425 degrees F oven until
a good light brown color. Sift confectioners' sugar over the dumplings and
serve quickly. Serves 4 to 6.
------------------------------
Diane Peterson (thisbe5@aol.com)