This recipe for German Dumplings, by Maureen Letcher, is from The Conrad Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 c. four 1/4 tsp. salt 2 eggs 3 level tsp. baking powder milk as needed
Beat ingredients with fork while adding milk to make stiff. Drop by tablespoon into sauerkraut broth (you have to take out most of the sauerkraut to get to the broth) Cover with a lid and cook for 20 or more minutes. (Do not make in a crock pot)
This was my Grandmother's recipe, Marie (Conrad) McMullen.
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