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 feasible to follow the history of written cooking instructions way back into the distant past, at least as far back into recorded history as early Egypt, and quite possibly further than that. Interesting though that is, in the main part, these early recipes were just very basic pictorial recipes for preparing food.
Progressing into Roman times around 25BC a roman called Apicius created a collection of scripts detailing recipes prepared by the Romans. In his scrolls, Apicius tells us how the roman meals were split into hors d`oeuvre, main course and afters, a very modern way of dining. Additionally, he describes how the Romans used many different spices, including a few that are still present in modern kitchens such as thyme, mint and parsley. Later on in the 1400s, people returning from the crusades brought us a variety of foods, spices and herbs from Arab countries, including spices like basil and rosemary. The introduction of these new herbs and spices prompted a torrent in cookery books, the majority of which still exist in private libraries. The introduction of the TV gave us TV cooks and the spin-off recipe books. Which brings us neatly to the present day and the internet revolution, permitting everybody to access thousands of recipes like those on this web site. |
We hope you enjoy this Nokedli (Hungarian Dumplings) recipe.
