Spatzeles
From Pan-Pacific cook book, 1915
Serve with meat for luncheon.
Presented as published in 1915. 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
776Calories
20 gProtein
97 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories776 kcal
Protein20 g
Carbohydrates97 g
Fiber0 g
Sugars0.2 g
Total Fat34 g
Saturated Fat12 g
Monounsaturated Fat14 g
Polyunsaturated Fat4 g
Omega-30 g
Cholesterol212 mg
Sodium81 mg
Potassium242 mg
Calcium59 mg
Iron7.9 mg
Magnesium42 mg
Phosphorus234 mg
Zinc1.6 mg
Copper0.3 mg
Manganese1 mg
Vitamin D1.7 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)8.5 mg
Folate224 mcg
Choline161 mg
Caffeine0 mg
Water287 g
As published
This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 71. The excerpt below is the record exactly as published.
SPATZELES Sift a cup of flour into a bowl with a pinch of salt, nut- meg and paprika. Stir in about a cup of water slowly — enough to make a very soft dough. Beat hard for five minutes ; then break in a whole egg and beat hard again. Drop by the tablespoonful into salted boiling water and cook for ten minutes ; then drain on a cloth. Fry a finely chopped onion in two tablespoons of lard
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