Boiled Peach Dumplings

Ingredients

• half a pound of well-sifted flour
• half an ounce of baking-powder
• a gill of lukewarm milk
• half an ounce of butter
• half a saltspoonful of salt
• one whole egg
• two ounces of stewed peaches

Method

1. 1

   Mix flour and baking powder, make a hollow, add milk, butter, salt, and egg.

2. 2

   Roll into a square, cut into pieces, fill with stewed peaches, fold, tie in cloths, boil for twenty minutes, drain, and serve with hot wine sauce.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 268. The excerpt below is the record exactly as published.

Boiled Peach Dumplings. — Put in a vessel half a pound of well- sifted flour, mixed with half an ounce of baking-powder ; make a hollow in the centre, and pour into it a gill of lukewarm milk, half an ounce of butter, half a saltspoonful of salt, and break in one whole egg. Mix these ingredients well for two minutes, then incorporate the flour grad- ually. Lay the paste on a lightly floured board or table, roll it into a square a quarter of an inch thick, then with a plain paste-cutter (No. 7) cut out six pieces, putting in the middle of each piece two ounces of stewed peaches

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