Egg White Foam Dumplings for Wine, Beer, and Milk Soups
Ingredients
- egg whites (a little)
- sugar (a little)
- cinnamon (a little)
Instructions
- Beat the egg whites with sugar until stiff foam, scoop dumplings with a spoon, and place them on the boiling hot soup.
- Sprinkle generously with sugar and cinnamon and immediately cover the tureen.
Modernized from a treasured 19th-century German cookbook.
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