Continuing our recipe series, here’s another that would have been made in the community kitchen in Homestead and around the Amana Colonies. Spaetzle can be used in so many dishes!

Spaetzle

1 cup milk
2 ½ cups flour
2 eggs
1 teaspoon salt
6 cups boiling water
1 teaspoon salt
4 tablespoons butter
½ cup dry bread crumbs

Add milk to flour slowly, stirring constantly to keep mixture smooth. Add one egg at a time, beating well after each addition. Add salt and mix well. Into separate kettle, pour boiling water, add salt and set over low heat so water is kept at a simmer. Pour batter into a shallow bowl, tilt it over kettle and with a sharp knife slice batter into boiling water, being sure to dip knife into water before each slice to prevent batter from sticking to knife. Let boil for five minutes, then drain in colander. Put in serving dish and top with crumbs which have been browned in butter. Serve hot, with apple sauce.

This recipe is from the Amana Colony Recipes cookbook, and is reprinted with permission of the Homestead Welfare Club. Zuber’s is located in Homestead and we serve our guests traditional recipes such as these.

The book is a collection of traditional Amana Colonies recipes and features family-size recipes of the foods prepared and served in the Amana villages for over a century. The recipes were compiled by the Ladies Auxiliary of the Homestead Welfare Club. To purchase a copy of the book, please contact Elaine Zuber at dzubs@southslope.net or 319-622-3099.