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Vogelmilch (Foa-gíl-milch) or Schneenockerl - Birdís Milk/Snow Dumplings

by Lucia Stemper, 31 Aug 2006
Comment: Vogelmilch recipe - Help needed -
Hello Listers, who can give me a helping hand with a translation?
Here is the German text: (includes photo)
Thank you in advance, Lucia

  Comment by Recipe Translator  by Diana Lambing:

DISCLAIMER:  I take no responsibility, whatsoever, if anyone gets food poisoning because of my translation  :o)


Comment from Cooking Coordinator: This recipe generated a great deal of discussion on the DVHH list with a variety of names for the finished product as well as interesting related bits of information.
  Comment by Nick Tullius: My grandmother used to prepare this dish quite frequently. We called it "Schneenockerl" which means "Snow Dumplings." I looked it up in the Kochbuch der Donauschwaben, and it is quite similar. The small differences are: 5 eggs (instead of 6); one package of pudding mix (at home we just used white flour); one stick of vanilla (two pods seems extravagant and I am not sure when these were readily available and affordable; two packages of vanilla sugar seems reasonable). These were always a very tasty treat. 
  • 6 fresh eggs

  • 150 grams of icing sugar (141.9 grams = 1 cup)

  • 1.5 liters of milk (1.585 liters = 1 US quart)

  • 2 vanilla pods

  • 2 packets of vanilla pudding/custard

  • A pinch of salt

Separate the eggs. Beat the egg whites until stiff. Add 50 grams (⅓ cup) of icing sugar towards the end and then set aside. Bring the milk to a boil. With a large serving spoon, form dumpling shapes out of the beaten egg whites. Let each one simmer on both sides for 2 minutes in the milk. Remove and place on a flat dish.

With a whisk, stir the two packets of vanilla pudding/custard, 100 grams of icing sugar and the vanilla seeds out of the pods, together with a pinch of salt, into the milk. Bring to a boil, remove from the cooker, and finally mix in the egg yolks in small quantities with the whisk. Pour into a bowl; carefully place the 'dumplings' on top and leave in the fridge (preferably overnight). Serve cold.  Yield: 4 servings.

Note: If no vanilla pods are available, vanilla sugar may be used instead.

[Edited by Rose Mary Keller Hughes, Recipe Coordinator. Published at DVHH by Jody McKim Pharr, 31 Aug 2006]


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