| 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)
A Message from our Provider:
“WARNING: Exposure to the Son may prevent burning.”