| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Dutch |
|
1 |
Servings |
INGREDIENTS
| 2 |
|
Eggs |
| 1/2 |
c |
Water |
| 1/2 |
ts |
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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