Plain flour and milk dumplings boiled in plain water, drained and served.
The 'Culinary Encyclopaedia: A Dictionary of Technical Terms' by Charles Herman Senn (Spottiswoode, 1898) equates 'Spoon Dumplings' or 'Drop Dumplings' with Norfolk Dumplings.
Original Receipt in the 'Dundee Courier' - Friday 4 June 1897
German Dumpling Soup.—Use any strong stock or good clear soup. When heated and ready drop into it from a spoon dumplings made as follows - Beat thoroughly together three eggs, one saucer of flour, a level saltspoonful salt, and one cup of milk. Melt a small cup of butter in a spider (sic). Put into a bowl and cool. When entirely cold add three more eggs, beating each one in separately. Drop the dough carefully, bit by bit, into the hot seasoned stock. When the dumplings rise to the top they are done.
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