This recipe for Schwabische Spatzle (Tiny Dumplings), by Jeanette Weisz, is from The Weisz Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Combine ingredients, add more flour it necessary to make a dough. In large sauce pan boil 3 qts water. Roll dough and cut into thin strips. Drop into boiling water one at time. Do not crowd in water. Dumplings are done when they float. Remove from boiling water and rinse with hot water and keep warm. Serve with meat and gravy
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