| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Meats | German | German, Pasta, Soups/stews | 4 | Servings |
INGREDIENTS
| 100 | g | Plain breadcrumbs, approx. 3 |
| 1/2 oz | ||
| 2 | Eggs | |
| 50 | g | Butter, 3 1/2 Tbsp |
| A bit of salt | ||
| 1 | T | level ground nutmeg |
| Meat broth |
INSTRUCTIONS
Melt the butter in a soup pot, then add the breadcrumbs, eggs, salt, and nutmeg. Stir well. Slowly add the required amount of warm (but not hot) broth, and keep stirring until the mixture comes to a boil. Adjust seasoning and serve immediately. 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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Nutrition (calculated from recipe ingredients)
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Calories: 125
Calories From Fat: 111
Total Fat: 12.5g
Cholesterol: 119.9mg
Sodium: 36.9mg
Potassium: 37.5mg
Carbohydrates: <1g
Fiber: 0g
Sugar: <1g
Protein: 3.2g