Cheese spaetzle
- Good for lunch
Less suited for dinner.
Fresh spaetzle baked with Gruyère and fried onions; 4 servings of a home-style cheese version.
4 servingsFinal yield 1,350 g
Ingredients
- 400 gWheat flour, white, all-purpose, unenriched
- 250 gEgg, whole, raw, fresh
- 180 gMilk, whole, 3.25% milkfat, with added vitamin D
- 300 gCheese, gruyere
- 200 gOnions, raw
- 12.5 gOil, olive, salad or cooking
- 4 gSalt, table
- 2,000 gBeverages, water, tap, drinking not counted – removed
- 2 gSalt, table editorial addition
Method
- Beat flour, eggs, milk and 4 g salt into a thick batter.
- Bring 2 l water with 20 g salt to a boil. Press batter into the water; after floating cook for 2 minutes and drain.
- Toss with cheese, add onion fried for 8 minutes and bake for 5 minutes at 190 °C.
Recipe tradition
Not yet verified
This recipe has not been checked against a documented culinary reference.
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Nutrition
Calculated from the selected ingredients; not a laboratory measurement.
Whole recipe
- Energy
- 3,352.8 kcal
- Protein
- 170 g
- Fat
- 143.3 g
- Total carbohydrate (by difference)
- 335.4 g
- Total dietary fibre (USDA)
- 14.2 g
- Saturated fatty acids
- 70.3 g
- Sodium
- 4,916.1 mg
- Salt (sodium × 2.5)
- 12.3 g
Per serving
- Energy
- 838.2 kcal
- Protein
- 42.5 g
- Fat
- 35.8 g
- Total carbohydrate (by difference)
- 83.9 g
- Total dietary fibre (USDA)
- 3.6 g
- Saturated fatty acids
- 17.6 g
- Sodium
- 1,229 mg
- Salt (sodium × 2.5)
- 3.1 g
Per 100 g of finished food
- Energy
- 248.4 kcal
- Protein
- 12.6 g
- Fat
- 10.6 g
- Total carbohydrate (by difference)
- 24.8 g
- Total dietary fibre (USDA)
- 1.1 g
- Saturated fatty acids
- 5.2 g
- Sodium
- 364.2 mg
- Salt (sodium × 2.5)
- 0.91 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
A dash means the value is unknown, not zero.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- The final yield is an editorial estimate.
- Some ingredient quantities use documented estimates or household-measure assumptions.
- The number of servings is an editorial estimate (midpoint of the source range or based on the dish type and energy).
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.
Allergens
Contains: Gluten, Egg, Milk
Derived from ingredients – check the package label.
Food data sources
- USDA FoodData Central SR Legacy (2018-04) · USDA Agricultural Research Service, FoodData Central SR Legacy. · CC0 1.0 Universal