Schledderles-suppe (schlettersuppe)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | German | German, Soups/stews | 4 | Servings |
INGREDIENTS
| 2 | T | Flour |
| 1 | Egg | |
| Salt to taste | ||
| 1 | T | Water |
| Soup: | ||
| Broth | ||
| Salt | ||
| Nutmeg | ||
| Pepper | ||
| Greens |
INSTRUCTIONS
Similar to 'Einlaufsuppe' ('Pour-In Soup'). Combine the first four
ingredients in a a small beaker-like pot and stir until smooth. (The
batter should drip in a long thin thread off the spoon). Tilt the pot
and scrape the batter off the edge into the boiling broth. This
results in the elongated 'Schletterle' which are sort of halfway
between spaetzle and noodles. Bring to a second boil, and adjust
seasoning (salt, nutmeg, pepper, and greens). Serve. Serves 4.
From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel,
Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion:
Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92 From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Nothing ruins the truth like stretching it.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 75
Calories From Fat: 23
Total Fat: 2.5g
Cholesterol: 46.5mg
Sodium: 811.4mg
Potassium: 316.7mg
Carbohydrates: 5.4g
Fiber: 1.1g
Sugar: <1g
Protein: 6.9g