Recipes > Rice, Cereals, Grains > Egg Dumplings for Soup

Egg Dumplings for Soup

Instructions

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.

Another Mode

• 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

Instructions

To be dropped by spoonfuls into the broth and boiled twenty minutes, or until no raw dough shows on the outside.

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Source

The White House Cookbook (1887)

Categories

Rice, Cereals, Grains.