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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

Farina-Dumpling Soup

From The art of German cooking and baking, 1922

Serves 6

Some chopped parsley in the soup is very good.

A modern interpretation · AI-generated from the original record

Ingredients

  • Vz pt. milk
  • 1 tsp. of butter
  • 4 tbsps. fine farina
  • 1 egg
  • 1 pinch of nutmeg
  • % tsp. of salt

Method

  1. The milk is brought to a boil, stir in the farina and butter and salt, then boil 3 or 4 minutes, stirring constantly until the mass loosens from the pot.

  2. Take from the stove, stir into it the yolk of egg.

  3. Beat the white of the egg to a froth and add to the mass.

  4. When it is cool make small dumplings, or you may also cut into sponges with teaspoon.

  5. Let the bouillon boil 5 minutes with the dumplings.

Nutrition per serving

7Calories
0 gProtein
1 gCarbs
1 gFat

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 2. The excerpt below is the record exactly as published.

FARINA-DUMPLING SOUP. Quantity for 6 Persons. Vz pt. milk 1 tsp. of butter 4 tbsps. fine farina % tsp. of salt 1 egg 1 pinch of nutmeg

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