LISA CRAWLEY TSPN00B
1 cup flour
3 small eggs
1/2 egg shell of club soda*
1 lg. pot of boiling water
Directions
*Sour Cream may be substituted for Club Soda (about 1-1 1/2 tbs)
*Water may be used in place of club soda, but will make a heavier
dumpling If using lg. eggs, use 2 for every cup of flour Beat w/ a
wooden spoon in a lg. bowl. "Batter" should "crack" and snap and lg.
bubbles will rise. Batter should be stiff and very tacky, as in wall
plaster (odd comparison to a food...) When batter is dropped from a
spoon, it will clump and fall very slowly, but in very lg. amts...
unlike pancake batter... Place a few lg. tbsp. of batter on a sm.
dessert dish. With an Ice Tea spoon, scrape pieces of the batter into
the boiling water, dipping the spoon into the boiling water to
facilitate ease of removing the dumpling. Repeat. Dumplings are done
when they rise to the top of the water. Strain. Mix w/ butter, serve
in soup, or top w/ your Chicken paprikas or szekely goulash. Can also
use a spatzel-maker to drop the dumplings in the water. NOTE: I use 7
c. flour and about 14 eggs. Makes a lg. amt. and we have leftover. I
just posted the ingred. for a sm. amt. as a basic recipe. Adjust
according to your needs.
Servings: 1 servings
Nokedli (Hungarian Dumplings) Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Hungarian
The History of Recipes
It is quite possible to follow the history of recipes far back into the far past, in fact as far back as the Egypt of the Pharoahs, and maybe further still. In practice though, mostly, these early cook books were just very simple pictorial, hieroglyphic or cunieform recipes for food preparation.
In fact, the most ancient recipe discovered so far, according to academics are a few ancient tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel wonderful and blissful. Progressing into The time of the roman empire 25BC a roman called Apicius created some documents showing how to cook the recipes cooked by the Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were split into hors d`oeuvre, main meal and desserts, something we still use today. This early Roman chef recounts how the Roman chefs used many different spices and herbs, including many that are still in use today like thyme, rue and dill. Later on, we find some interesting books published in the 14th Century ; a cookery book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are a little misleading though, these have no connection with the spicy food that is familiar to us all today, but instead descriptions of the types of food cooked for the rich people of that period. Later on in the 1400s, people returning from the crusades brought back a variety of foods and spices from Arab cuisine, including rosemary and coriander. The introduction of these new tastes prompted an explosion in books on cooking, many of which are kept safe in academic collections. For the centuries that followed, the powerful and rich strove to offer the most extravagent banquests, and because of this the best cooks and their recipe collections were at a premium. Notwithstanding that, it wasn`t until the 19th century that fine cooking and recipe collections became popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated their lives to collating, testing, and recording recipes to allow everyone to enjoy them. By the time we get to the 20th century, cookbooks are greatly in demand as a result of higher levels of literacy, people having more leisure time and having more disposable income. |
We hope you enjoy this Nokedli (Hungarian Dumplings) recipe.
