| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Dutch |
Penndutch, Pork |
1 |
Servings |
INGREDIENTS
| 1 |
|
Egg, well beaten |
| 1 |
c |
Flour |
| 1 1/2 |
tb |
Butter, melted |
| 1/2 |
c |
Water |
| 1/2 |
ts |
Salt |
| 1 |
ds |
Nutmeg |
| 5 |
|
Pig's knuckles |
| 2 1/2 |
lb |
Sauerkraut |
INSTRUCTIONS
Clean, scrape and wash thoroughly the pig's knuckles. Combine with the
sauerkraut and cover with cold water. Cook slowly until the knuckles are
tender. To the beaten egg, add the melted butter and water. Sift the flour,
salt and nutmeg together and combine with egg mixture. Beat thoroughly. If
necessary, add more flour to make batter stiff enough to drop from spoon.
20 minutes before serving drop the batter by spoonfuls into the hot
sauerkraut. Cover pot tightly and serve as soon as dumplings are cooked.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts
Press, 1936.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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