| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Dutch |
Penndutch, Pasta |
1 |
Servings |
INGREDIENTS
|
|
*noodles |
| 1/4 |
lb |
Butter |
| 3 |
|
Egg |
INSTRUCTIONS
Make noodles, cutting much broader than for soup. Cook in boiling salted
water about 10 minutes. Drain. Melt the butter and add the noodles and fry
until light brown. Beat the eggs, adding seasoning to taste, and stir into
the noodles. Cook until eggs are set. Serve at once. 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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