Sauerkraut And Spaetzle, Beissell
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Dutch | 1 | Servings | |
INGREDIENTS
| 2 | Eggs | |
| 1/2 | c | Water |
| 1/2 | t | Salt |
| Flour | ||
| Bread crumbs | ||
| 1 | lb | Sauerkraut |
| Melted butter |
INSTRUCTIONS
German/Pennsylvania Dutch/Historic http://www.foodtv.com/midatl/reclist.htm Personal comment: I grew up not far away from the Pennsylvania Dutch and just down the road a piece from Valley Forge Park and so I was thrilled when I found these recipes. I hope someone else out there will also be interested... Make spaetzle by mixing the eggs, water, salt and enough flour to form very stiff batter. Roll out, lay on plate, and then, holding the plate over a kettle of boiling water on the stove, cut the dough into odd-sized pieces, like very heavy noodles. Skim out, drain and season with bread-crumbs browned in melted butter. Cook sauerkraut and serve with spaetzle. Posted to recipelu-digest by LSHW <shusky@erols.com> on Feb 19, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 2194
Calories From Fat: 925
Total Fat: 105.1g
Cholesterol: 616mg
Sodium: 2724.1mg
Potassium: 1272.2mg
Carbohydrates: 259g
Fiber: 19.8g
Sugar: 9.4g
Protein: 49.9g