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

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.

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


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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The White House Cookbook (1887).

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