Dumplings for Bouillon

Name: Dumplings for Bouillon
Yield: 1 servings
Ingredients: 3 tbsps. of melted beef marrow; 2 eggs; % pt. grated rolls; 1 tbsp. cold water; % tsp. chopped parsley; 1 pinch nutmeg; % tsp. salt

From The art of German cooking and baking, 1922

Serves 1

It is best to try one dumpling first; in case it does not hold together, add some more grated roll. The soup must be served at once. A little chopped parsley put into it is a pleasing and palatable addition.

Presented as published in 1922. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

3 tbsps. of melted beef marrow
2 eggs
% pt. grated rolls
1 tbsp. cold water
% tsp. chopped parsley
1 pinch nutmeg
% tsp. salt

Method

Boil or cook the marrow until it is melted, strain it through a fine sieve.
Put 3 tablespoonfuls into a dish and let it cool off.
Then beat it to foam and add the yolks of the eggs, salt, parsley, nutmeg, the grated rolls and water.
Finally beat the whites of 2 eggs to stiff froth and stir into the mass.
Form small dumplings, let bouillon come to a boil, put the dumplings in and boil slowly for 1/2 hour.

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.

DUMPLINGS FOR BOUILLON. Marrow Dumpling Soup. Quantity for 6 Persons. 3 tbsps. of melted beef marrow % tsp. chopped parsley 2 eggs 1 pinch nutmeg % pt. grated rolls 1 tbsp. cold water % tsp. salt

Cook this with the app: pantry check, scaling, and the assistant.