Title: Riwwel-Suppe (Struesel Soup)
Categories: German
Yield: 1 Servings

1 l Milk
100 GM flour
1 Eggs (up to 2)
Salt

Here are some German recipes from the Hessian area (Hessen being one of the
federal states of Germany.). I found those dishes on some sheets that were
used as separators when a copy shop returned my printing order for a
science fiction fanzine I'm publishing.

[note: Riwwel is a dialect expression for Streusel, which are fine crumbs]
(Streusel Soup)

Knead eggs, flour and salt to crumbs. Put them in the boiling milk and
cook for about 10 minutes. Season to taste. The soup is served with boiled
potatoes in their skins. (Be sure to peel them before you eat them!)
Riwwel-Suppe is a supper dish from the Odenwald.
From archives of rec.food.recipes

Date: Thu, 5 Aug 93 09:50:21 +0200

From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke)