Wiener Nookerl

Ingredients

• 2 oz. butter
• 3 oz. flour
• Pinch of white pepper
• Yolks of 2 eggs
• White of I egg
• ½ teaspoonful salt

Method

1. 1

   Cream the butter, add the eggs and salt and finally the flour, and stir for 10 minutes.

2. 2

   Then spread a quarter of an inch thick on a moist pasteboard, cut into dice, or other small shapes, and boil for a minute in the soup before serving.

As published

This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 13. The excerpt below is the record exactly as published.

\ teaspoonful salt. 3 e^s- Pinch of nutmeg^. Beat all the ingredients well together and put into a well-buttered shape, or into several little shapes, which place into very hot (but not boiling) water, till the paste is of the firmness of bacon. Then if a large shape has been used, cut up into dice, and serve in the soup. The small shapes are turned out whole into the soup. Wiener Nookerl. For 6 Persons. Time of Preparation : \ hour. 2 oz. butter. 3 oz. flour. Pinch of white pepper. Yolks of 2 eggs. White of I Q^^. \ teaspoonful salt. Cream the butter, add the eggs and salt and finally the flour, and stir for lo minutes. Then spread a quarter of an inch thick on a moist pasteboard, cut into dice, or other small shapes, and boil for a minute in the soup before serving. Hodeln. For 6 Persons. Time of Preparation : f hour. 4 oz. flour. The yolk of i Qgg» \ teaspoonful salt. A pinch of grated nutmeg. Mix the flour with the salt and nutmeg. Make a hole in the middle, put in the beaten yolk of tggy mix into the flour and knead the dough well. It must be very stiff: Roll out very thinly and cut into strips. Place these strips over a cloth on the back of a chair to dry. Then cut them into narrower strips of about |-inch wide and 2 inches long. Throw these into salted boiling water and boil for 20 minutes. If required for soup, Nudeln may either be Dumplings, etc. 19 IxMled first and then put into the stock| or thrown straight into the boiling soup. Another way of treating Nudeln is to drain them, when sufficiendy cooked, and put them on a hot dish, serving with brown butter or tomato sauce, or use them in place of macaroni, in macaroni cheese* The nutmeg may be omitted, if preferred. SpritiUtaBe. \ gill water. 3 oz. flour. I oz. butter. 2 eggs. I oz. Parmesan cheese. Mix the flour and water perfectly smoothly, add to the butter, which has previously been melted, and stir con- tinually, till the whole becomes a solid mass. Then stir in the cheese and eggs till a smooth paste is obtained. Roll a piece of paper to the shape of a funnel, put the paste into it and sprinkle into the boiling soup. Suppenmakronen. (Soup Macaroons.) Whites of 3 eg

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