Advertisement
Egg Barley or Pfarvel
- This recipe makes
one cup
full of raw "pfarvel" or Eier graupen. - Difficulty
Easy
Published 1903
Ingredients
1 ⅞ cup ¼ teaspoon
Method
Beat egg slightly, add salt and enough flour to make a hard ball of dough or rub well with hollow of hand until small grains are formed.
Grate, chop or rub the dough through a colander. Dry a few moments in pan in the oven or on board. Drop a desired quantity gradually into boiling soup, let boil 5 to 10 minutes, then serve.
"Pfarvel" may also be used as a vegetable.
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe