Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Salt | 1 tsp (6g) | 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 cup milk
- 2 teaspoon salt
- 2 cups flour
- 4 level teaspoons baking 1 cup milk
- 4 eggs
- salt
Directions
Mrs. James H. Roll.
i egg, well beaten. 4 level teaspoons baking
1 cup milk. powder.
]/2 teaspoon salt. 2x/2 cups flour.
Drop the dumpling mixture by tablespoonfuls into the boil- ing stew; boil steadily for 15 minutes without lifting cover. Serve at once.
DUMPLINGS.
Mrs. G. A. Rentschler.
Beat 4 eggs ; add enough flour to make a medium stiff bat- ter, y2 teaspoon baking powder, and little salt. Drop a small teaspoon at a time into a kettle of boiling water, into which a little salt has been dropped.
Let boil a few good puffs ; remove carefully from kettle, and pour in a colander to drain off the water ; then pour in hot vege- table dish ; brown a tablespoon butter and croutons of fried bread, and pour over dumplings. Serve at once.