| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats |
Dutch |
Penndutch, Soups |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Flour |
| 1/2 |
ts |
Salt |
| 1 |
|
Egg, well beaten |
|
|
Broth, chicken |
|
|
*or: |
|
|
Broth, beef |
| 1 |
c |
Corn, crushed |
INSTRUCTIONS
Combine the flour, salt and beaten egg and mix together with the fingers
until mixture is crumbly. Pour this mixture into the broth, add the corn
and cook about 10 minutes. The rivels will look like boiled rice when
cooked. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“You’re never too young for God”