Try this Schledderles-Suppe (Schlettersuppe) recipe, or contribute your own.
Suggest a better descriptionSimilar to Einlaufsuppe (Pour-In Soup). Combine the first four ingredients in a a small beaker-like pot and stir until smooth. (The batter should drip in a long thin thread off the spoon). Tilt the pot and scrape the batter off the edge into the boiling broth. This results in the elongated Schletterle which are sort of halfway between spaetzle and noodles. Bring to a second boil, and adjust seasoning (salt, nutmeg, pepper, and greens). Serve. Serves 4. From: DSCHWAEBISCH KUCHE by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92
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Serving Size: 1 Serving (96g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 46 | ||
Calories from Fat: 14 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.5g | 2 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 52.9mg | 16 % | |
Sodium 252.2mg | 9 % | |
Potassium 101.9mg | 3 % | |
Total Carbohydrate 5.6g | 2 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 5.1g | ||
Protein 2.8g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 46
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