Klosse (German Dumplings)

Ingredients

• lib. °f flour
• a little salt
• a little warmed butter
• four eggs
• sufficient milk
• 1 teacupful of the crumb of bread
• 1 handful of rasped breadcrumbs
• a little nut-brown clarified butter

Method

1. 1

   Mix flour with salt, work in warmed butter and eggs, add milk to make a stiff paste, then add fried bread crumbs.

2. 2

   Shape into balls, boil in salted water for 8 minutes, let sit for 10 minutes, drain, and serve with clarified butter.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 197. The excerpt below is the record exactly as published.

lib. °f flour in a basin with a little salt, and work in a little warmed butter and four eggs ; add sufficient milk to make it into a stiff, firm paste, and lastly 1 teacupful of the crumb of bread cut in small squares and fried in butter, when it should be of the consistence of panada ; 1 handful of rasped breadcrumbs may be added if it is too soft and not of the required consistence. Take out a little at a time with a teaspoon, drop it on to a well-floured board, roll the pieces into ball shapes about the size of a walnut, plunge them into a saucepan of boiling salted water, cover over the pan, and boil quickly for eight minutes or so. Eemove the pan to the side of the fire, and let it remain for ten minutes longer. Take them out, drain well, put them on a dish, pour over a little nut-brown clarified butter

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