Spatzen (sparrows or batter flakes)

Ingredients

• Stir flour into cold water and milk
• Stir flour into cold water and milk
• with a little salt
• a piece of butter
• a handful of crumbs

Method

1. 1

   Make a thick batter with flour, water, and milk.

2. 2

   Drop flakes into boiling water and boil for five minutes.

3. 3

   Strain and dish, then pour melted butter and browned crumbs over them.

4. 4

   Serve hot.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1876. The excerpt below is the record exactly as published.

Spatzen (sparrows or batter flakes; a C4erman recipe). — Stir flour into cold water and milk, with a little salt, to make a thick batter ; beat it well with a wooden spoon. Drop little flakes or buttons into boiling water. This is easiest done by putting some of the batter on a trencher or flat plate, and flaking it quickly off into the pot with a knife dipped con- stantly in the water. Boil them five minutes ; they will swim on the top when done. Strain and dish them. Have ready a piece of butter melted in a stewpan, and a handful of crumbs

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