| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
Flour |
| 1/2 |
ts |
Salt |
| 2 |
|
Eggs, lightly beaten |
| 1 |
tb |
Cold water |
INSTRUCTIONS
Sift the flour and salt. Work in eggs and water, kneading well. You should
have a stiff dough. If it is not stiff, add a little more flour.
Form into one or two balls and let the dough dry until it is stiff enough
to grate. Then grate into rough grains the size of barley. Spread on a
towel to dry. Then store in tightly covered container.
To use, cook for 10 minutes in boiling water. Drain and transfer to soup.
If you are not fussy about the clarity of your stock, boil directly in the
soup for 10 minutes.
Posted to JEWISH-FOOD digest V97 #005
From: Ruth Heiges <heiges@post.tau.ac.il>
Date: Sun, 25 Aug 1996 21:50:32 +0300 (IDT)
A Message from our Provider:
“I have held many things in my hands, and I have lost them all; but whatever I have placed in God’s hands, that, I still possess. #Corrie ten Boom”