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“Easy and fun for everybody. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.”
READY IN:
10mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 4 cups milk
  • 2 teaspoons butter
  • 16 ounces pretzels (butter-flavored are very nice in this dish, but plain are fine)

Directions

  1. Heat the milk and add butter.
  2. Serve in soup bowls.
  3. At the table, each person should break up a handful of pretzels in their bowl.

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