SC - Grandma Anna's Knadel
Devra at aol.com
Devra at aol.com
Tue Mar 13 19:30:15 PST 2001
Herewith a lovely (but not Pesadik) matzoh ball recipe, as transmitted by my
mother from her mother
Anna Ehrenworth's Knadel
2 eggs
1 teaspoon coarse (kosher) salt
1 Tablespoon fat --- 1-1/2 T if using Crisco or Spry
6 level Tablespoons matzoh meal
1/4 teaspoon baking powder
Beat eggs first with salt.
Add fat and mix well together.
Add meal and baking powder. Stir.
Add enough water to make thick batter.
When soup is nearly done, drop in by spoonfuls or in small balls.
Extra notes: Schmaltz is good in this (chicken, duck, or goose fat.) Bring
soup to boil before dropping in knadel. Add water sparingly--batter should
be thick and droopy, like corn muffin or thick cake batter. Cook 5 - 10
minutes. To make balls, you'd probably have to refrigerate batter first.
Devra the Baker
Devra Langsam
www.poisonpenpress.com
devra at aol.com
More information about the Sca-cooks
mailing list