Recipe - Sauerkraut And Spaetzle Beissell

2 Eggs
One half cup Water
One half teaspoon Salt
Flour
Bread crumbs
1 pound Sauerkraut
Melted butter

German/Pennsylvania Dutch/Historic

http://www.foodtv.com/midatl/reclist.htm
Personal comment: I grew up not far away from the Pennsylvania Dutch and
just down the road a piece from Valley Forge Park and so I was thrilled
when I found these recipes. I hope someone else out there will also be
interested...

Make spaetzle by mixing the eggs, water, salt and enough flour to form very
stiff batter. Roll out, lay on plate, and then, holding the plate over a
kettle of boiling water on the stove, cut the dough into oddsized pieces,
like very heavy noodles. Skim out, drain and season with breadcrumbs
browned in melted butter.

Cook sauerkraut and serve with spaetzle.
Posted to recipeludigest by LSHW shusky@erols.com on Feb 19, 1998