vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Milk Spatzen
From Cassell's dictionary of cookery, 1892
Serves 4
Cost: 8d. for a half-pint of batter.
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
Nutrition per serving
36Calories
3 gProtein
0 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories36 kcal
Protein3.2 g
Carbohydrates0.2 g
Fiber0 g
Sugars0.1 g
Total Fat2.4 g
Saturated Fat0.8 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol93 mg
Sodium36 mg
Potassium35 mg
Calcium14 mg
Iron0.4 mg
Magnesium3 mg
Phosphorus50 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate12 mcg
Choline74 mg
Caffeine0 mg
Water19 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 926. The excerpt below is the record exactly as published.
Milk Spatzen. — There are many different sorts of German '■ spatzen," or batter-flakes, but they are all cooked in the same manner, which is, when the batter is made, whether it be of milk, water, or eggs, to scrape a few drops of it quickly from a plate into a saucepan of boihng liquid with a wetted knife, so as to form separate little flakes of batter. The batter for milk " spatzen " is made of milk and flour, and should be stiif . Boil the flakes in mUk for five minutes. Drain them, add two eggs, weU-beaten, a little butter, and salt if served with roast meat, or sugar
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.