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Egg Dumplings for Soup
A historical soup from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Another Mode includes a variation using sour cream and sour milk with separated eggs and soda, making a very stiff batter that should be boiled twenty minutes until no raw dough shows on the outside.
✨ Vintage Recipe
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Original Historical Recipe
Preserved exactly as written in the original source
Original Ingredients
- half a pint of milk
- two well-beaten eggs
- wheat flour as much as will make a smooth, rather thick batter
Original Instructions
- 1
To half a pint of milk put two well-beaten eggs
- 2
Add as much wheat flour as will make a smooth, rather thick batter free from lumps
- 3
Drop this batter, a tablespoonful at a time, into boiling soup
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