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Eiergerstensuppe (egg-dough Drop Soup)

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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)
----------------------------------------------
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


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