Presented as published in 1922. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetariannut-free
Flour Dumplings
From The art of German cooking and baking, 1922
Serves 1
These dumplings may be made large, boiled in salt water for 10 minutes, and served with stewed fruit.
A modern interpretation · AI-generated from the original record
Ingredients
- 1 cup of flour
- 1 tbsp. of butter
- 1 Vz cups of boiling water
- 1 tsp. of salt
- 1 egg
Method
The flour and salt are mixed and the boiling water, in which the butter is melted, poured on and the mass stirred briskly, after which the egg is mixed in.
The bouillon should be boiling, and the dumplings are formed or cut out with a teaspoon, put into the bouillon, and boiled for 8 minutes.
Nutrition per serving
793Calories
26 gProtein
154 gCarbs
19 gFat
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 3. The excerpt below is the record exactly as published.
FLOUR DUMPLINGS. Quantity for 6 Persons. 1 cup of flour 1 tbsp. of butter 1 Vz cups of boiling water 1 tsp. of salt, 1 egg
Cook this with the app: pantry check, scaling, and the assistant.