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Spaetzle

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)65.6227
Energy (kCal)2606.31
Carbohydrates (g)493.345
Total fats (g)34.6467
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix all ingredients together, let rest for 15 minutes. | 2. Should be a a little thicker than pancake batter, but not too doughy. | 3. Add milk to thin, if necessary. | 4. Add to boiling water using a ricer, large holed colander, or spaetzle lid. Spray the appliance with Pam beforehand! | 5. When the spaetzle float, they are ready to come out of the water. They cook very fast. | 6. Spaetzle can be enjoyed plain, with butter and salt, or sautéed with onions. However you like your pasta, you will like your spaetzle. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    flour 3 3/4 cups 2168.55 474.7702 35.2537 8.4135
    salt 3/4 teaspoon - - - -
    egg 3 beaten 214.5 1.08 18.84 14.265
    milk 1 1/2 1/2 223.26 17.4948 11.529000000000002 11.9682

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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