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Recipe Name: Austrian Bread Dumplings Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Breads Comments:
Preparation Time:
Number of Servings: 6

4 Ounce(s) Dry bread, diced
1/2 Ounce(s) 1 Tbsp butter or lard
1 Egg
1/2 Cup(s) Milk
3 Ounce(s) 3/4 cup flour
Salt and pepper
1 Tablespoon(s) Chopped fresh herbs
parsley chervil
marjoram -
Tbsp chopped fresh herbs (parsley, chervil, marjoram) - optional,
but a great improvement You will need a frying pan, a large and a
small bowl, and a saucepan of water or soup. Fry the diced bread
lightly in the fat in a frying pan. Meanwhile, mix the egg and the
milk in a small bowl. Tip the contents of the frying pan into a large
bowl, and pour the egg and milk over all. Stir in the flour, and
season with salt and pepper. Add the herbs, if using. You may need
more milk to make a soft dough. Allow it to stand for 1/2 an hour.
Dip your hand into cold water and roll the mixture into a dozen small
balls. Put a pot of salted water on to boil, if there isn't a
simmering soup pot waiting. Drop little balls of dough into the
boiling salted water or the soup. Poach them for 10 to 15 minutes,
until they are light and firm and well risen. Yield: 12 dumplings
Time: 1 hour Notes: You may include chopped fried bacon or cubed pork
cracklings in the mixture. Leaving out flour will result in a lighter
EUROPEAN PEASANT COOKING by Elisabeth Luard, ISBN 0-553-05219-5 Posted
by: Karin Brewer, Cooking Echo, 7/92 From Gemini's MASSIVE MealMaster
collection at

Nutrition (calculated from recipe ingredients)
Calories: 148
Calories From Fat: 21
Total Fat: 2.3g
Cholesterol: 32.6mg
Sodium: 160mg
Potassium: 92.2mg
Carbohydrates: 25.5g
Fiber: 1.2g
Sugar: 2.3g
Protein: 5.7g

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