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Frimsels - Soups And Stock - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Frimsels - Soups And Stock - Kosher Recipes And Cooking - Food For Shabbat - Homemade


Time—¾ hour

1 egg, salt, flour.

Beat up the egg well, add a pinch of salt, then, with a knife, work in as much flour as possible. 

Flour the board thoroughly, roll out the paste very thin, cut into three, and roll out each piece till nearly transparent; then fold into three, let it dry for ¼ of an hour, and with a sharp knife shave off extremely fine strips. 

Let these dry, and add them to the soup when boiling ¼ of an hour before serving.

Excerpt From The Economical Jewish Cook A Modern Orthodox Recipe Book For Young Housekeepers By May Henry And Edith B. Cohen

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