| 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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