Recipe: Egg Dumplings for Soup

To half a pint of milk put two well-beaten eggs, and as much wheat flour as will make a smooth, rather thick batter free from lumps; drop this batter, a tablespoonful at a time, into boiling SOUP.

Another Mode.—One cupful of sour cream and one cupful of sour milk, three eggs, well beaten, whites and yolks separately; one teaspoonful of salt, one level teaspoonful of soda, dissolved in a spoonful of water, and enough flour added to make a very stiff batter. To be dropped by spoonfuls into the BROTH and boiled twenty minutes, or until no raw dough shows on the outside.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)