Volume 15 , Issue 4

Grandma's German Thrieviel Sup

Remember this feature concerning Grandma's German Thrieviel Sup that the OkieLegacy featured in Vol. IV. 2002, of the OkieLegacy Ezine? We received this recipe for "Grandma's German Thrieviel Sup" (I believe) from Rod Murrow back in 2002. Thought it was worth saving to our OkieLegacy database archives.

"I asked my dad about it, and also some friends. Dad remembers his mother making it, and yes, it is German, the recipe came from my grandmother's family. Dad also remembers that his old Navy buddy from Fairview knew of the same recipe from his own family. Another friend said they had a similar recipe in their family, by a different name though, but they added it to their potato soup, something which she still does when she makes potato soup. One of my friends is from Germany and next time I see her I intend to show her the recipe and ask if she knows anything of it. Dad said when Grandma made it that she first put the flour in a small bowl, then made a 'bowl' in the flour and carefully placed the egg in it -- then worked the flour and egg together with her fingers. Her's was usually akin to 'crumb noodles' he said -- but another friend said their family made them with more liquid so they were kind of stringy and sticky and were rather chewey when eaten. I don't recall if I included the recipe or not . . . here it is:

Grandma's German Thrieviel Sup.
2/3 cup flour; ¼ tsp salt; 1 egg.

"Work into thrieviels. If you don't know how, ask me to show you. THIS IS NO JOKE. You just have to see it done. Cook into 1 quart of broth (chicken or beef).

[That's all it says on the card. I wish I'd paid more attention to these kinds of things when she was still alive and could have helped me with the compilation of this little cookbook. I assume she wrote the card for someone who asked about it, it's written in such a personal style.] "   |  View or Add Comments (0 Comments)   |   Receive updates ( subscribers)  |   Unsubscribe

---