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Bread dumplings II (soup dumplings)

Small dumplings made by stirring crushed rusk, egg, sugar and spices into scalded milk and butter, shaped with a spoon and cooked in stock, milk or salted water until they float. From Erken's Stor kokebok (1949), p. 88.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 88 (falt i det fri)

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About the dish

Bread dumplings were a soup garnish that added substance to stock and sweet soups. Cardamom and cinnamon give them a mild spiced flavour.

How to make it

  1. 1

    Heat milk and butter

    Bring the milk and butter to the boil and take off the heat.

  2. 2

    Stir in the rusk

    Stir in the crushed rusk, or enough to make a stiff dough. The mixture does not need to cook.

  3. 3

    Add egg and spices

    Add the beaten egg, sugar, cardamom and a hint of cinnamon.

  4. 4

    Shape and cook

    Shape dumplings with a teaspoon or dessert spoon, depending on the size you want, and drop them into boiling stock, milk or lightly salted water. They are done as soon as they float. If they do not hold together, add more rusk or 1 tsp potato flour.

Changes from the original

Measures are modernised (dcl. to dl, teskje to tsp). The small spoon of butter is not quantified in the original and has no number.

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Frequently asked questions

How do I know the dumplings are done?
They are done as soon as they float.
What if they fall apart?
Add more rusk or 1 teaspoon of potato flour.
What are they cooked in?
In boiling stock, milk or lightly salted water.

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