Bring a saucepan of salted water to a boil, reduce the heat, and maintain a simmer. In a bowl, stir all the ingredients together. Place a colander over the pan, pour about 1/4 of the batter into the colander, and press through the holes with a plastic spatula into the hot water. When the spaetzle starts to float to float to the surface, cover the pan and keep covered until the spaetzle appears to swell and is fluffy. Remove the dumplings and repeat the procedure with the remaining batter. Source: Essence of Emeril, #EE2331, TVFN Adapted from Art Culinaire issue #39 formatted by Lisa Crawford, 5/12/96 Posted to MealMaster Recipes List, Digest #149 Date: 28 May 96 00:39:21 EDT From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>
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|Serving Size: 1 Serving (115g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 29 (8%)|
|Amt Per Serving||% DV|
|Total Fat 3.2g||4 %|
|Saturated Fat 0.9g||5 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 93.7mg||29 %|
|Sodium 59mg||2 %|
|Potassium 149.7mg||4 %|
|Total Carbohydrate 65.7g||19 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 63g|
|Protein 11.9g||17 %|
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Calories per serving: 345
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