Presented as published in 1922. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetariangluten-freenut-free
Butter-Dumpling Soup
From The art of German cooking and baking, 1922
Serves 6
A modern interpretation · AI-generated from the original record
Ingredients
- 2 tbsps. of butter
- 2 eggs
- % pt. grated rolls
- 1 pinch nutmeg
- Vi tsp. of salt
- 1 tbsp. of cold water
Method
Preparation of butter-dumplings is the same as the marrow-dumplings in No.
7.
The butter is beaten to a cream at once and less salt is added, because the butter is already salted.
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 1. The excerpt below is the record exactly as published.
BUTTER-DUMPLING SOUP. Quantity for 6 Persons. 2 tbsps. of butter, 2 eggs % tsp. parsley % pt. grated rolls 1 pinch nutmeg Vi tsp. of salt 1 tbsp. of cold water
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