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Nutritional Facts 3/4 cup equals 169 calories, 4 g fat (2 g saturated fat), 47 mg cholesterol, 290 mg sodium, 24 g carbohydrate, 1 g fiber, 9 g protein.
Originally published as Rivel Soup in Country Woman October/November 2011, p64
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Reviewed on Dec. 05, 2011 by ladfyfarmer
My mother-in-law made this in the i930's. She called it Milk Soup and we ate it with sugar or sugar and cinnamon sprinkled on top. Reminds a lot of hot cream of wheat. I used a fork to mix flour,salt and egg. Dump flour mixture in a little at a time. Stir using a wisk and keep stirring until mixture thickens.
Reviewed on Nov. 10, 2011 by Reba Files
Do you dump the entire flour mixture in at once and it separates into tiny dumplings? There were no instructions to shaping the rivels. Should you push the dough through a colander or sieve? More instructions are needed.
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