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
We can track the history of meal recipes way back into antiquity, certainly as far into history as the ancient Egyptians, and quite possibly further than that. Interesting though that maybe, these, early records were just very simple pictorial, hieroglyphic or cunieform recipes for meal preparation.
Interestingly, the oldest recipe in existence, according to experts in ancient history are some stone tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful. During Roman times 25BC a man called Apicius created some scripts describing recipes cooked by wealthy Romans. In his scrolls, Apicius tells us how the roman meals were split into starters, main meal and dessert, something we still use today. Additionally, he informs us how the Roman cooks were skilled in the use of a wide range of aromatic flavours, including many that are still in use today such as thyme, mint and parsley. Later, in the 15th century, knights returning from the crusades brought back many foods and herbs from Arab countries, including spices such as rosemary and coriander. The introduction of these new herbs and spices was responsible for an eruption in manuscripts on food, most of which are kept safe in academic collections. During the succeeding few centuries, the upper-class families of Europe competed with each other to serve the most exotic meals, and as a consequence, chefs and their recipe collections increased in prestige. Even so, it was during the 19th century that formal cookery and recipe books reached a high level of popularity. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted much of their lives to assembling, trying out, and recording the recipes that were being prepared for the better households. By the time we get to the twentieth century, cooking publications were in high demand, mostly as a result of more people being able to read, leisure time and a general increase in wealth. |
We hope you enjoy this Nokedli (Hungarian Dumplings) recipe.
