Name: Egg Dumplings for Soup
Cuisine: American
Ingredients: 10 eggs; 1 smooth; 1 tablespoonful at a time; 1 cupful of sour cream and one cupful of sour milk; 1 teaspoonful of salt; 1 level teaspoonful of soda; 1 spoonful of water

Original Recipe

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.--One cupful of sour cream and one cupful of sour milk, three eggs, well beaten, whites and yolks separately; one teaspoonful of salt, one level teaspoonful of soda, dissolved in a spoonful of water, and 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.

10 eggs
1 smooth
1 tablespoonful at a time
1 cupful of sour cream and one cupful of sour milk
1 teaspoonful of salt
1 level teaspoonful of soda
1 spoonful of water

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1

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._--One cupful of sour cream and one cupful of sour milk, three eggs, well beaten, whites and yolks separately; one teaspoonful of salt, one level teaspoonful of soda, dissolved in a spoonful of water, and enough flour added to make a _very stiff_ batter.
2

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

Original Recipe

Ingredients

Instructions