| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
German |
Meats, German |
4 |
Servings |
INGREDIENTS
| 400 |
g |
Flour (3 1/2 cups) |
| 1 |
ds |
Salt |
| 1 |
|
Egg |
|
|
As much baking powder as will fit on the tip of |
|
|
A knife |
| 1 |
|
Spoon clarified butter |
| 3/16 |
l |
Warm milk (2/3 cup plus 1/4 cup) |
|
|
Sugar to taste |
|
|
Ground cinnamon to taste |
|
|
Fat for frying |
INSTRUCTIONS
Combine the flour, salt, egg, milk, and clarified butter and knead into a
firm noodle dough. Let rest for one hour. On a floured pastry board, roll
out to the thickness of the back of a knife. With a knife or pastry wheel,
cut into rectangles and deep fry until golden brown. While still hot, dust
with sugar and cinnamon, and serve.
Serves 4.
From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer
Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer)
Posted by: Karin Brewer, Cooking Echo, 8/92
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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