Egg Dumplings for Soup
To half a pint of milk put two well-beaten eggs, and as much wheat flour as will make a smooth, rather thick batter free from lumps; drop this batter, a tablespoonful at a time, into boiling soup.
- 1 cupful of sour cream
- 1 cupful of sour milk
- 3 eggs, well beaten, whites and yolks separately
- 1 teaspoonful of salt
- 1 level teaspoonful of soda, dissolved in a spoonful of water
- enough flour added to make a very stiff batter
To be dropped by spoonfuls into the broth and boiled twenty minutes, or until no raw dough shows on the outside.
The White House Cookbook (1887).
comments powered by