Mix 2 EGGS and 1/2 cup of water, a pinch of salt and enough flour to make a stiff batter. Then drop by the tablespoonful into boiling salted water until they rise to the surface. Remove to a platter and fry some onions in hot butter. Sprinkle with salt and pepper and pour over the DUMPLINGS.
Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)