Presented as published in 1922. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Meat-Dumpling Soup
From The art of German cooking and baking, 1922
Serves 6
A little parsley may be put into the soup, which must be served at once.
A modern interpretation · AI-generated from the original record
Ingredients
- % lb. of finely chopped veal or poultry
- 1 tsp. of butter
- 2 eggs
- % pt. grated rolls
- 1 tsp. salt
- 1 pinch nutmeg
- 1 tsp. finely chopped parsley
Method
The butter is stirred, then meat, yolk of eggs, parsley, salt, nutmeg added and well mixed.
The whites of eggs beaten to a froth and added to the mass.
Small dumplings are formed and when bouillon boils, let the dumplings boil in it for 10 minutes.
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 1. The excerpt below is the record exactly as published.
1 tsp. finely chopped parsley 1 pinch nutmeg Preparation : The butter is stirred and liver, yolk of eggs, salt, parsley, onion, nutmeg and roll crumbs added. The whites of eggs are beaten to a froth and stirred into the mass, then small dumplings are formed. When the bouillon comes to a boil, put the dumplings in and boil ^ hour. The soup should be served at once. No. 10— MEAT-DUMPLING SOUP. Quantity for 6 Persons. % lb. of finely chopped veal or 1 tsp. of butter poultry V2 tsp. finely chopped parsley 2 eggs 1 tsp. salt % pt. grated rolls 1 pinch nutmeg
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