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Bread Dumplings
From European and American cuisine, 1914
Serves 1
Alternatively, soak bread in cold water, press out, mix with butter, yolks, salt, nutmeg, and beaten whites; shape into dumplings and boil.
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 58. The excerpt below is the record exactly as published.
Bread Dumplings. — Stir 2 ounces of butter to a cream ; add by degrees 2 eggs, little salt, nutmeg, Y4 teaspoonf ul sugar, and 1 cup of grated bread crumbs
Cook this with the app: pantry check, scaling, and the assistant.