Gleasants French Chicken Soup Dumpling 1962 - cooking recipe

Ingredients

2 cups all-purpose flour
1 teaspoon salt
1 pinch nutmeg (optional)
1/8 teaspoon white pepper
2 teaspoons baking powder
1 tablespoon melted butter
water or milk

Preparation

Melt the butter, add the flour, salt, pepper and a dash of nutmeg. Add enough of the cold water to bring to a soft but non sticky dough. Do not knead the dough, just bring together.
Roll out really thin on a floured board and cut into 2 inch squares.
Drop into boiling soup broth or a thin stew and replace lid on pot. Cook at least twenty minutes.