Nockerl

Ingredients

• two ounces of fresh butter
• two ounces of dried flour
• the well-beaten yolks of two eggs
• the white of one
• a pinch of salt
• the eighth of a small nutmeg grated
• a little broth or milk into a saucepan

Method

1. 1

   Beat two ounces of fresh butter to a cream, mix smoothly with it two ounces of dried flour, the well-beaten yolks of two eggs, and the white of one.

2. 2

   Add a pinch of salt and the grated nutmeg.

3. 3

   Spread the mixture on a flat dish and cool for a couple of hours.

4. 4

   Boil broth or milk, form the mixture into shape with a wet spoon, drop into boiling liquid, drain, grate Parmesan over, and serve hot.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 994. The excerpt below is the record exactly as published.

Nockerl- — Beat two ounces of fresh butter to a cream ; m\x smoothly with it two ounces of dried flour, the well-beaten yolks of two eggs, and the white of one ; add a pinch of salt, and the eighth of a small nutmeg grated. Spread the mixture on a flat dish, and put it in a cool place for a couple of hours. A few minutes before it is wanted, put a little broth or milk into a saucepan

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