Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Sour Milk | 1 cup (244ml) whole | 149 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one cupful of sour cream
- one teaspoonful of salt
- a pint of milk put two well-beaten eggs
- a spoonful of water
- two well-beaten eggs
- one cupful of sour milk
- three eggs
- one level teaspoonful of soda
Directions
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.