| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Dutch | 1 | Servings | |
INGREDIENTS
| 3 | Eggs | |
| 1/4 | t | Salt |
| 1 | qt | Flour |
| Pot roast |
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... Prepare the pot roast in the standard way as always. Make the spaetzle to be served with in the following manner: Mix the flour and salt in enough water to make a paste. Mold in the shape of thick noodle slabs, 3 inches long and a quarter of an inch or more thick. Boil them in salted water for ten minutes. Then take out and fry them in butter until brown. Pour over them the eggs, beaten, and fry again for 3 or 4 minutes. Sauerkraut is a good additional item for this meal. Serve with potroast. Yield: 8 servings 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: 2035
Calories From Fat: 169
Total Fat: 19.2g
Cholesterol: 558mg
Sodium: 804.4mg
Potassium: 742.1mg
Carbohydrates: 382.6g
Fiber: 13.5g
Sugar: 1.9g
Protein: 70.5g