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Drop Dumplings for Soup

A simple dumpling made from egg, flour, butter, milk, salt, pepper, and nutmeg, dropped into soup.

From an old cookbook · modernised transcription
By New Orleans Federation of Clubs · From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Butter and egg are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 118,967 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Drop Dumplings for Soup

Ingredients

Directions

Prepare

  1. Separate the whites from the yolks of the eggs.

  2. Place the egg whites in a cup and add enough milk to fill the cup.

Make the dough

  1. Mix the egg whites with the butter and flour in a spider and stir as it boils until it leaves the spider clean.

  2. When cool, stir in the yolks well and season to taste.

Cook and serve

  1. Drop the dumplings from a teaspoon into boiling soup and cook for 5 minutes before serving.

Nutrition, whole recipe (rough)

186Calories
7 gProtein
17 gFat
2 gCarbs
What these numbers assume: 3 portions
IngredientPortion assumedkcal
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Black Pepper1 tsp ground (2.3g)6

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By New Orleans Federation of Clubs. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  2. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  3. Pepper + eggtop 33% of all pairs
    Smell alikelow
    Cooked together50,580 recipes

    Shared aroma: 2-nonenal (fatty, green).

Pepper and egg barely smell alike, yet cooks put them together in 50,580 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Butter
Adds richness and fat, giving the mixture a smooth, tender texture.
Eggs
Provide structure and binding, helping the mixture hold its shape when cooked.

The step that matters

Let the mixture cool before adding the yolks. Stirring yolks into a very hot mixture can scramble them and cause lumps. Cooling first lets the yolks blend smoothly and keeps the texture even.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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