Estimated Nutrition (whole recipe, rough)
Counts 3 of 5 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Vegetable | 1 tbsp (14g) | 120 |
| Butter | 1 tbsp (14g) | 102 |
| Sauerkraut | not in our table | 0 |
| Caraway Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 cups sauerkraut, undrained
- 1/2 cup vegetable shortening
- 1 3/4 cups flour
- caraway seeds (optional)
- =
Directions
Put sauerkraut and its liquid in a large mixing bowl.
Add the shortening and blend well.
Add the flour, mixing carefully with your fingers.
Gather into a ball.
Lightly flour a pastry board and roll out the dough until it is 1/8-inch thick.
Cut into 2- x 4-inch strips with a sharp knife.
Add caraway seeds if desired.
Place the strips on an ungreased cookie sheet and bake in preheated oven until lightly brown.
If the zelnicky get too brown they become bitter.
Remove immediately to a rack and cool.
Serve as snack with beer and cheese or with soup.
OVEN TIPS: If using cushioned baking sheets (double sheets), bake at 375F degrees.
If using regular baking sheets, bake at 350F degrees.