vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Milk Spatzen
From The encyclopaedia of practical cookery, 1892
Serves 2
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 533. The excerpt below is the record exactly as published.
Milk Spatzen. — Prepare a sti.T batter with flour and Milk, mixing a small quantity of salt with it, and beat it well. Pour Milk into a stewpan, place it over the fire until boiling, then drop in flakes of the batter, cut with a knife, which should be constantly dipped in water. Boil the spatzen for five minutes, then move the pan to the side of the fire, and mix in a small piece of butter and the yolks of two eggs
Cook this with the app: pantry check, scaling, and the assistant.