Presented as published in 1922. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Sponge-Dumpling Soup
From The art of German cooking and baking, 1922
Serves 6
A modern interpretation · AI-generated from the original record
Ingredients
- 3 eggs
- Vi tsp. of salt
- % pt. milk or bouillon
Method
Eggs and milk or bouillon are well stirred or beaten, salt is added and the mass boiled in double-boiler for 20 minutes.
If you have no double-boiler put your soup into a small pot and place this into a larger one with boiling water.
The bouillon is put into the souptureen and the dumplings are cut with a teaspoon and put into the bouillon.
A little finely chopped parsley is added.
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.
SPONGE-DUMPLING SOUP. Quantity for 6 Persons. 3 eggs Vi tsp. of salt % pt. milk or bouillon
Cook this with the app: pantry check, scaling, and the assistant.