Sponge Dumplings for Soup

Ingredients

• Ys cupful milk
• 1 ounce butter
• Ys cupful flour
• 2 whole eggs
• Y4 teaspoonful salt
• nutmeg
• 1 teaspoonf ul fine-chopped parsley

Method

1. 1

   Place a small saucepan with milk and butter over the fire; when it boils, add flour, stir and cook till it forms a smooth paste.

2. 2

   Remove, and when nearly cold, add yolk of eggs, salt, and nutmeg; add beaten whites.

3. 3

   Drop portions into boiling salted water, boil 6 minutes, remove with a skimmer, lay in the tureen and pour soup over.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 57. The excerpt below is the record exactly as published.

4 teaspoonf ul salt, Y4 tea- spoonfnl nutmeg, add last the whites beaten to a stiff froth ; mix all well together ; take with a teaspoon small portions from this, drop them into boiling salted water, boil five minutes ; then care* fully remove the dumplings with a skimmer, lay them in the tureen and pour the soup over them. Sponge Dumplings for Soup. — Place a small saucepan with Ys cupful milk and 1 ounce butter over the fire ; when it begins to boil add Ys cupful flour, stir and cook till it forms into a smooth paste ; then remove, and when nearly cold add the yolk of 2 eggs, Y4 tea- spoonful salt, and nutmeg ; add last the 2 whites beaten to a stiff froth ; stir until perfectly smooth ; then cut with a teaspoon small portions from this mixture, drop them into boiling salted water, boil 6 minutes ; remove them with a skimmer, lay in the tureen^ and pour the soup over; 1 teaspoonf ul fine-chopped parsley may be added to the mixture if handy. Sponge Dumplings with Cheese.— One cup milk, 1 ounce butter, 1 cup fiour, 2 whole eggs

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