FoodNet
vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free

NOhrling

From European and American cuisine, 1914

Serves 3

Serve with grape sauce, hot or cold.

Presented as published in 1914. 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

549Calories
14 gProtein
118 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories549 kcal
Protein14 g
Carbohydrates118 g
Fiber5.1 g
Sugars41 g
Total Fat13 g
Saturated Fat1.8 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol36 mg
Sodium451 mg
Potassium607 mg
Calcium196 mg
Iron6.1 mg
Magnesium57 mg
Phosphorus218 mg
Zinc1.3 mg
Copper0.4 mg
Manganese3.1 mg
Vitamin D0.8 mcg
Vitamin C26 mg
Vitamin A32 mcg
Vitamin E0.7 mg
Vitamin K27 mcg
Vitamin B60.3 mg
Vitamin B120.4 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)6.4 mg
Folate144 mcg
Choline26 mg
Caffeine0 mg
Water296 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 378. The excerpt below is the record exactly as published.

4 teaspoonful salt, and sufficient sour cream to make a dough ; then roll it out, fold it together, and set it Vs hour in a cool place ; again roll and fold it, let rest Vs hour, then finish the same as above. Hobelspfine.— Prepare a dough the same as for schneeballen, roll it out on a board as thin as possible, cut into long strips Vs inch wide, roll them round the handle of a wooden spoon, slip into hot fat, and cook to a fine golden color ; remove with a skimmer, lay them on a dish, dust with powdered sugar, and serve with fruity wine, or snow sauce. NOhrling. — Boil Vg pint milk with 1 ounce butter, add Vi tea- spoonful salt and 1 pint of flour, stir until a smooth paste is formed, remove from fire, let rest 20 minutes, then roll out on a board as thin as a blade of a knife, cut into 3-inch square pieces ; bake to a fine golden color, and serve with grape sauce, made as follows : Pick 1 pound of grapes from the stems, wash and place them in a saucepan over the fire ; add 1 cupful water, the thin peel of Yt lemon, 2 cloves, and a piece of cinnamon ; cover and cook 10 min- utes ; press the sauce through a sieve into a clean saucepan, return to the fire, add 3 tablespoonfuls sugar and 1 tablespoonful Zwieback crumbs
Read the full page as publishedCollapse the page

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