Nudels. No. 2. Dampf Nudeln, Steamed.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (14)
For the yeast mixture
For the dough
For baking
For serving
For Sauce
Instructions (13)
  1. Combine German yeast, flour, sugar, and tepid milk and water (equal parts) in a bowl.
  2. Let the mixture rise for 1 hour in the mess screen, not too near a heat source.
  3. In a separate basin, combine flour, butter, sugar, and whole eggs.
  4. Add the yeast mixture to the flour mixture and work for 5 minutes into a stiff dough.
  5. Let the dough rise in a warm place for 1.5 hours.
  6. Turn the dough out onto a slab and knead into small rolls.
  7. Place the rolls into a deep saute pan and let them rise again for another 0.5 hour.
  8. Pour 1 pint of boiling milk over and around the nudels.
  9. Bake for 20 minutes.
  10. When ready to serve, dust the nudels with sugar and salamander them.
For Sauce
  1. Combine egg yolks, milk, and vanilla-flavoured sugar in a bowl.
  2. Whip the mixture over the fire for 10 minutes.
  3. Serve in a sauce-boat.
Original Text
“Nudels.” No. 2. “Dampf Nudeln,” Steamed. (Mrs. Emslie. 1896.) 1 oz. of German yeast; 2 ozs. of flour; a pinch of sugar, ½ pt. of tepid milk and water (equal, half and half). It should rise for 1 hour in the mess screen, not too near a part. Have ready in a basin 1 lb. of flour; work in 2 ozs. of butter, ½ oz. of sugar, 2 whole eggs. To this add the yeast &c., and work for 5 minutes into a stiff dough. Put it to rise for 1½ hours in a warm place. When ready, take out, put on the slab, and knead into small rolls. Then put these into a deep saute pan, to rise again for another ½ hour, when they will be ready to put in the oven. Pour over and round the “nudels” 1 pt. of boiling milk, and bake for 20 minutes. When ready to serve, dust them over with sugar, and salamander them. Serve with vanilla-flavoured sugar and this custard sauce:— For Sauce: 2 yolks of egg, ½ pt. milk, 1 oz. of vanilla-flavoured sugar. Whip all together over the fire for 10 minutes, and serve in a sauce-boat.
Notes
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