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Kevin

Hi, my name is Kevin Williams and I am owner of Oasis Newsfeatures and editor of The Amish Cook newspaper column.

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8 Comments

  1. 1

    Sara in IN

    Another version of rivvels, that Great-Grandma made, is more like spaetzel where you gather the dough, which is a quick noodle dough, up in a ball , knead it a bit, then grate it on the big holes of grater into the boiling stock, or just boil in water, then drain and butter if you are feeling flush with a lot of butter in store. It’s good which ever way you cook it.

    Reply
  2. 2

    Barb Wright

    My grandma did it both ways..but said she could rub them faster. Incidently.I was always told that rivvel was German for rub. I don’t know that for certain,though.

    Reply
  3. 3

    Carol Morris

    My old order grandmother
    put rivvels in potato soup, which is what I do. My grown kids were surprised when they were served potato soup without them. They thought that was standard! It is goooood!!

    Reply
  4. 4

    Joe Blust

    Kevin my mother used to make her potato soup and add rivvels or as her reciepe calls for rivelets. Made the same way an egg flour mix till thick and roll out between your hands a long rope and tear off small pieces and drop into the soup. That is how I make mine now that she has passed. She also had a reciepe with her cottage cheese pie which is like a custard.

    Reply
  5. 5

    Nellie

    Thanks for sharing this recipe Kevin! My husband and I enjoyed it! This will be great for the upcoming winters here in New England:)

    Thanks
    Nellie

    Reply
  6. 6

    Deb

    When my Mom made rivers, she’d reserve some of the “rubbed” dough, brown the reserved dough in butter until browned, then she’d add the browned mixture to the rivvel soup; it added another dimension of flavor to the rivvel soup – UM GOOD❗️

    Reply
    1. 6.1

      Kevin

      Yum, sounds good!

      Reply
  7. 7

    firebird939

    Sounds so good. I think I will try rivels next time

    Reply

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