Recipes > Miscellaneous Recipes > Sponge Dumplings

Sponge Dumplings


  • 3 eggs
  • 1 cup of soup stock
  • 1/4 teaspoon of salt
  • chopped parsley


Separate the eggs, beat the yolks, and add soup stock, salt, then add the beaten whites. Pour into a greased cup and place in pan of hot water and steam until firm; cool, remove from cup and cut into small dumplings with a teaspoon; pour the boiling soup over and just before serving add chopped parsley.


Print recipe/article only


The International Jewish Cook Book (1919).

comments powered by Disqus