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Egg Dumplings for Soup

Name: Egg Dumplings for Soup
Yield: 1 servings
Ingredients: half a pint of milk; two well-beaten eggs; as much wheat flour as will make a smooth, rather thick batter

From Original White House Cookbook, 1887

Serves 1

Another mode uses sour cream and sour milk.

Presented as published in 1887. 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

Method

Nutrition per serving

381Calories

23 gProtein

31 gCarbs

18 gFat

Full nutrition (34 nutrients)

Calories381 kcal

Protein23 g

Carbohydrates31 g

Fiber0.6 g

Sugars12 g

Total Fat18 g

Saturated Fat7.7 g

Monounsaturated Fat5.4 g

Polyunsaturated Fat2.4 g

Omega-30.1 g

Cholesterol401 mg

Sodium235 mg

Potassium541 mg

Calcium361 mg

Iron3 mg

Magnesium47 mg

Phosphorus471 mg

Zinc2.6 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D4.3 mcg

Vitamin C0 mg

Vitamin A238 mcg

Vitamin E1.3 mg

Vitamin K0.4 mcg

Vitamin B60.3 mg

Vitamin B122.2 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.9 mg

Niacin (B3)1.8 mg

Folate90 mcg

Choline340 mg

Caffeine0 mg

Water294 g

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 21. The excerpt below is the record exactly as published.

EGG DUMPLINGS FOR SOUP. To HALF a pint of milk put two well-beaten eggs, and as much wheat flour as will make a smooth, rather thick batter

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