German egg dumplings (Spatzen or spätzle) from Joy of Cooking (Sixth edition 1975) (page 205) by Irma S. Rombauer and Marion Rombauer Becker
- all-purpose flour
-
eggs
- Serves : 4
Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Boiled beef (Boeuf bouilli); Chuck roast in foil; Veal roast; German meatballs (Königsberger klops)
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
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