Recipes > Miscellaneous Recipes > Sponge Dumplings

Sponge Dumplings


  • 2 eggs
  • 1 1/2 gills of milk
  • 2 ounces of Allinson fine wheatmeal
  • 1/2 ounce of butter
  • mace, pepper, and salt to taste


Separate the yolks from the whites of the eggs; mix the wheatmeal with the milk, adding the whites of the eggs, a little mace, pepper and salt. Stir the mixture over the fire with the butter until it is quite thick and comes away from the saucepan; take the mixture from the fire, and when a little cooled add the yolks. Cut off lumps with a spoon and drop them into the boiling soup.


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Dr. Allinson's Cookery Book (1915).

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