Jewish Crebchen Soup

Ingredients

• Beat 3 eggs
• with 2 tablespoonfuls of water
• and a pinch of salt
• add enough flour to make a stiff dough
• fill with minced cooked chicken or veal
• Sprinkle with chopped parsley
• and bits of butter
• Have ready some soup stock

Method

1. 1

   Beat eggs with water and salt; add flour to make a stiff dough.

2. 2

   Roll out thin, cut into squares, fill with minced chicken or veal, fold edges.

3. 3

   Boil soup stock, add crebchen, and boil until done.

4. 4

   Serve with the soup.

As published

This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 3. The excerpt below is the record exactly as published.

Jewish Crebchen Soup. Beat 3 eggs with 2 ublespoonfuls of water and a pinch of salt ; then add enough flour to make a stiff dough. Work it well with flour and roll out as thin as possible ; fold it double and cut into square pieces and fill with minced cooked chicken or veal. Sprinkle with chopped parsley and bits of butter; fold in the edges. Have ready some soup stock

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