Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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
- 1 cup milk
- 1 tablespoon butter
- 1 cup flour
- 1 tablespoon water
- 2 tablespoons flour
- 1 well beaten egg
- one egg
- 14 inch in thickness
- 1 inch wide
- salt
- nutmeg
Directions
Dumplings for Soup.
Scald 1 cup milk and 1 tablespoon butter. Stir into this, 1 cup flour, beating continually so that it does not become lumi)y. Cook until the mixture loosens itself from the kettle. Allow this to cool somewhat, add 1 well beaten egg and season to taste with salt and nutmeg. The mixture will be very stiff and must be thoroughly beaten. With a tablespoon drop small dumplings into boiling soup stock. As soon as they rise to the top of kettle they are done.
— Mrs. Ferd Stedinger.
One egg; 3^ teaspoon salt; flour. To the beaten egg add salt and flour enough to make stiff dough. Roll out on floured board as thin as possible. Cover for about 3^ hour. Then cut in strips or roll the sheet and slice off as thin as possible; toss on board and let dry. Add to soup and boil 20 minutes.
Egg Kloesse.
One egg; 1 tablespoon water; salt; 2 tablespoons flour; large pinch baking powder; beat all together until smooth. It should be just thick enough to drop off of spoon into hot soup in small quan- tities. Let boil a few minutes, and serve at once. Delicious in chicken or beef bouillon.
— Mrs. Radecke.
Take bread cut thin m inch); spread with butter cut in 3^3 or 3^2 ii^ch cubes; place in pan and set in the oven until dry and a golden brown, stirring occasionally. Serve with clear soups or cream soups. The butter may be omitted. The cubes may also be fried in deep beef fat, a rich brown.
Toast Sticks.
Cut thin slices of bread (14 inch in thickness), cutting off crusts; make oblong 1 inch wide and 4 inches long. Toast care- fully in the oven.
50 THE MENDELSSOHN CLUB COOK BOOK.
LIGHTING FIXTURES ELECTRIC WIRING