Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Soup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tablespoon soft butter
- 1 egg plus 1 additional egg yolk
- ½ cup heavy cream
- pinch nutmeg
- 4 cups chicken stock used for soup broth
Directions
Spray top of double boiler with cooking spray.
Rub pan with butter
Place eggs, cream, salt and nutmeg in small bowl and beat together with fork.
Pour egg mixture into top of double boiler.
Cook over hot (but not boiling) water for 45 minutes or until firm and set.
Turn out onto waxed paper to cool.
In the meantime, heat chicken stock in separate pot.
When 'dumpling' has cooled, slice into cubes.
Add cubes of dumpling to clear, hot, chicken stock.
Serve piping hot into individual soup bowls.
Category:Dumpling Recipes
Category:Chicken stock Recipes
Category:Heavy cream Recipes
Category:World Recipes