Sour Cream Dumplings (German Spatzln)

Ingredients

• 1 pint of sour Cream
• three eggs
• a small quantity of salt
• a few pieces of butter

Method

1. 1

   Put sour cream in a saucepan, stir in flour to make a stiff paste, boil until cooked.

2. 2

   Cool, mix with beaten eggs and salt.

3. 3

   Boil portions in milk for five minutes.

4. 4

   Strain, place on a hot dish, add butter, and serve.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 568. The excerpt below is the record exactly as published.

Sour Cream Dumplings (German Spatzbn). — Put 1 pint of sour Cream into a saucepan over the fire, stir in gradually, with a wooden spoon, sufficient flour to make a stiff paste, and continue boiling it until cooked. Turn the mixture on to a dish, and leave it until cool. Beat three eggs, dust in a small quantity of salt, and mix with the paste. Place the mixture in small portions in a saucepan of boiling milk, and boil them for five minutes. Strain the dumplings, place them Cream — continued. on a hot dish, put a few pieces of butter

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