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Egg Dumplings for Soup

From Vegetarian Cook Book, 1904

Serves 1

Presented as published in 1904. 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

  • Milk, 1 cup
  • Eggs, 2
  • Flour

Method

  1. Beat eggs well, add milk, and enough flour to make a smooth, thick batter.

  2. Drop tablespoonfuls into boiling soup.

Nutrition per serving

289Calories
21 gProtein
12 gCarbs
17 gFat

As published

This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 3. The excerpt below is the record exactly as published.

EGG DUMPLINGS FOR SOUP Milk, 1 cup. Flour. Eggs, 2

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