Recipe: Jewish Crebchen Soup

Beat 3 EGGS with 2 tablespoonfuls of water and a pinch of salt; then add enough flour to make a stiff dough. Work it well with flour and roll out as thin as possible; fold it double and cut into square pieces and fill with minced cooked CHICKEN or veal. Sprinkle with chopped parsley and bits of butter; fold in the edges. Have ready some SOUP stock; when boiling, add the crebchen and let boil until done. Serve with the SOUP.

Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)