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1993-01-20
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Path: recipes
Newsgroups: rec.food.recipes
Distribution: world
From: CXS3@psuvm.psu.edu
Date: Tuesday, 23 Jul 1991 08:24:34 EDT
Subject: OVO: Spatzlein
References: <2885F299.3EA4@mthvax.cs.miami.edu>
Keywords: recipe OVO
Summary: orig. subject: Re: REQUEST: Spaetzel
Followup-To: rec.food.veg
Organization: Penn State University
Approved: aem@mthvax.cs.miami.edu
Message-ID: <2894BA96.0C5F@mthvax.cs.miami.edu>
Spatzlein (I think this is the same thing)
1 egg
1 cup water
2 1/2 cups flour
2 quarts boiling water
1 1/2 teaspoons salt
Beat egg thoroughly. Add water and beat until well blended with egg.
Add flour and beat until smooth. Bring salt water to a boil and drop
spatzlein into water. To do this, tilt bowl containing batter in a
position that it can be cut with the edge of a spoon as it pours over
edge of bowl. The spatzlein should be an inch long and 1/4 inch in
diameter. Cook for 3 minutes after batter is all in the water. Drain
in colander and top with brown butter. Makes 6 servings.
Lena Mosemann, Lancaster, PA.
in Mennonite Community Cookbook by Mary Emma Showalter.