Hobelspfine

Ingredients

• 4 ounces flour
• 1 ounce butter
• 3 yolks
• 1/4 teaspoonful salt
• sufficient sour cream to make a dough

Method

1. 1

   Prepare a dough, roll it out, fold it together, and set it for 0.5 hour in a cool place; again roll and fold it, let rest for 0.5 hour, then finish as above.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 378. The excerpt below is the record exactly as published.

3 yolks, V4 teaspoonful salt, and sufficient sour cream to make a dough ; then roll it out, fold it together, and set it Vs hour in a cool place ; again roll and fold it, let rest Vs hour, then finish the same as above. Hobelspfine.— Prepare a dough the same as for schneeballen, roll it out on a board as thin as possible, cut into long strips Vs inch wide, roll them round the handle of a wooden spoon, slip into hot fat, and cook to a fine golden color ; remove with a skimmer, lay them on a dish, dust with powdered sugar, and serve with fruity wine, or snow sauce. NOhrling. — Boil Vg pint milk with 1 ounce butter, add Vi tea- spoonful salt and 1 pint of flour, stir until a smooth paste is formed, remove from fire, let rest 20 minutes, then roll out on a board as thin as a blade of a knife, cut into 3-inch square pieces ; bake to a fine golden color, and serve with grape sauce, made as follows : Pick 1 pound of grapes from the stems, wash and place them in a saucepan over the fire ; add 1 cupful water, the thin peel of Yt lemon, 2 cloves, and a piece of cinnamon ; cover and cook 10 min- utes ; press the sauce through a sieve into a clean saucepan, return to the fire, add 3 tablespoonfuls sugar and 1 tablespoonful Zwieback crumbs, boil 5 minutes : serve either hot or cold. CAKES, TOBTUN, Etc. 57I Kolatschen.— Rub tha yolks of 2 hard-boiled eggs fine, add 2 ounces powdered sugar, 4 ounces flour

Cook this with the app: pantry check, scaling, and the assistant.