Recipes > Desserts > Damp Nudels

Damp Nudels


  • 3 cups sifted flour
  • 1 tablespoonful sugar
  • 1/4 teaspoonful salt
  • 1/2 tablespoonful butter
  • yolks of 2 eggs
  • 2 yeast cake
  • 1 cup warm milk


Put flour into a bowl and make a hollow in the center; mix the yeast with 1/2 cup warm milk, put it into the hollow of flour and mix with a little of the flour to a thick batter; sprinkle a little of the flour over and cover and set in a warm place to rise, which will take about 3/4 hour; then add salt, sugar, the yolks and butter, which has been melted in the remaining 1/2 cup milk; mix the whole into a soft dough and set it in a warm place; when it has risen to double its height cut pieces off with a tablespoon and form them with your hands into round balls; set these onto a floured board covered with a napkin and let them rise to double their size; then brush them over with melted butter; put 1 cup milk, 1/2 tablespoonful butter and 1 tablespoonful sugar in a pan which is large enough to hold the nudels without touching each other and can be covered tightly; put the pan on top of stove and as soon as the milk boils put in the nudels, cover tightly and let them boil slowly; when the milk has boiled away and the nudels begin to fry in the butter (which can be heard and smelt) draw them to side of stove and let them remain for a few minutes; transfer them to a deep dish and serve with vanilla or snow sauce; the above will make 20 nudels and will take about 1/2 hour to cook. NOTE. If the nudels are not all wanted for dessert the remaining ones can be baked in the oven and served for tea as a substitute for biscuits.


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Desserts and Salads (1920).

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