Better Kind of Roll Dumplings

Ingredients

• 6 rolls
• % lb. of blanched, ground 3 eggs almonds
• % lb. of butter
• % cup of sugar
• % cup of currants
• % cup of flour
• 4 qts. of salt water
• Rind of % lemon

Method

1. 1

   The rolls must be soaked in milk and the milk pressed out.

2. 2

   Cream the butter with the yolks of eggs and sugar, add the almonds, currants, grated lemon rind, rolls, flour and salt.

3. 3

   Beat the whites of eggs to a stiff froth and stir into the mixture.

4. 4

   Let the 4 qts. of salt water boil, cut off dumplings from the batter with a tablespoon, drop into the boiling salt water and boil them 10 minutes.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 131. The excerpt below is the record exactly as published.

BETTER KIND OF ROLL DUMPLINGS. Quantity for 6 Persons. 6 rolls % lb. of blanched, ground 3 eggs almonds % lb. of butter Rind of % lemon % cup of sugar A pinch of salt % cup of currants % cup of flour 4 qts. of salt water

Cook this with the app: pantry check, scaling, and the assistant.