Yield: 1 servings
Measure | Ingredient |
---|---|
2 cups | Pot cheese |
2 \N | Egg yolks -- beaten |
½ teaspoon | Salt |
4 tablespoons | Matzo meal |
3 tablespoons | Melted butter |
2 tablespoons | Sugar -- optional |
2 \N | Egg whites -- stiffly |
\N \N | Beaten |
Force the cheese through a food mill. Stir in the egg yolks, salt, matzo meal and butter. Add the sugar if you want to serve the knaidlach as a dessert, but omit if they are to be served in a dairy soup. Fold in egg whites and chill 30 minutes. Moiste with sugar, cinnamon and sour cream. Makes about 18. Recipe Source: THE ART OF JEWISH COOKING by Jennie Grossinger Published by Bantam Books, Inc.
(c) 1958 Recipe formatted for MasterCook II by: Joe Comiskey JPMD44A on 03-10-1995
Recipe By : Jennie Grossinger - "The Art Of Jewish