Fingerhuetchen

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Preparation info

    • Difficulty

      Easy

Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

  • About

Ingredients

  • 1 egg
  • cup flour (about)
  • ¼ teaspoon salt

Method

Beat egg slightly, add salt, and flour enough to make a stiff dough. Roll out thin, like noodle dough, and leave on board to dry.

Fold dough in three equal parts and cut into small circles with a floured thimble. Toss lightly with fingers to separate circles and fry in deep hot fat until brown, or place in a pan, plentifully greased, and bake in a very hot oven and cool and serve with soup.

Place in soup tureen or a few in each bouillon cup and pour the hot broth over them.