Egg Dumplings for Soup
From The royal baker and pastry cook, 1902
Presented as published in 1902. 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
622Calories
27 gProtein
100 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories622 kcal
Protein27 g
Carbohydrates100 g
Fiber0 g
Sugars1.8 g
Total Fat12 g
Saturated Fat3.7 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol376 mg
Sodium1089 mg
Potassium355 mg
Calcium444 mg
Iron9.3 mg
Magnesium51 mg
Phosphorus804 mg
Zinc2.3 mg
Copper0.3 mg
Manganese1 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A170 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B121.1 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)1.1 mg
Niacin (B3)8.6 mg
Folate248 mcg
Choline299 mg
Caffeine0 mg
Water116 g
As published
This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 45. The excerpt below is the record exactly as published.
4 tea- spoon salt, 1 teaspoon Royal Baking Powder, sifted together. Add Ms cup finely chopped suet, and enough milk to make stiff dough. Bake into dumplings size of marbles, drop into soup, cover, and boil 10 minutes. Egg Dumplings for Soup.— Beat 2 eggs, add ■4 teaspoon salt, 2 tablespoons mOk. Sift 1 cup flour with 1 scant teaspoon Royal Baking Powder
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