Sponge Dumplings

Preparation info
    • Difficulty


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By Lizzie Black Kander

Published 1903

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  • ¼ teaspoon salt
  • ½ teaspoon chopped parsley
  • 3 eggs


Separate the egg; beat the yolk and add the soup stock; then add the beaten white. Pour into a buttered cup and place in pan of hot water and steam until firm; cool, remove from cup and cut into small dumplings with a teaspoon, pour the boiling soup over and just before serving add the parsley.