| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | German | German, Meats | 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 | 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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