| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Jewish | 1 | Servings | |
INGREDIENTS
| 2 | Eggs | |
| 1/4 | c | Cold water |
| 1/3 | c | Flour |
| 1/2 | ts | Salt |
| 1/2 | ts | Baking powder |
INSTRUCTIONS
Beat eggs and water together. Sift flour with salt and baking powder. Add flour mixture to eggs and water. Blend until smooth. Drop mixture from the end of a dessert spoon into boiling salted water. Cook until "nockerl" rise to the surface (about 5 minutes). Drain and add to the soup. 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)
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