Cherry Dumplings

Ingredients

• 5 cups Dousman's Best Patent flour
• 1 heaping tablespoonful of sugar
• 1 tablespoonful of butter
• add sweet milk enough to stir stiff like cake
• cups 1/2 full of stoned sour cherries

Method

1. 1

   Fill cups 1/2 full with the mixture, steam for 1/2 hour.

2. 2

   Eat with sauce.

3. 3

   Any other fruit is good.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 72. The excerpt below is the record exactly as published.

Cherry Dumplings. Edl cups -i/o full of stoned sour cherries, and 1 hea])ing tables|)oonful of sugar; take ;> cups Dousman's Best Patent flour, 3 teaspoonfuls of baking ])owder. f table- sjioonful of butter: add sweet milk enough to stir stiff like cake. Fill cu])s % full, steam % "f '^^^ hour. Eat with sauce. .Vny other fruit is good. i\ri{S. E. E. SCRIBNEIJ. 100 . SUPERIOR COOK BOOK Peach Dumplings. Wash hair a poimil ol' rice tlirouoii several cold waters; drain, throw the rice ill a kettle of l)oilin«i- water and boil rapidly for twenty minutes: drain. Spread a thin laver in the centre of a ilunipling clotii : place in the centre of this one small, soft peach; fold the rice over, tie tightly; throw the dumplings in a kettle of boiling water, boil rapidly for fifteen minutes, and serve hot with a pitcher of cream. Cherry Pudding. Mix % pt. flour. 1 teaspoon of baking powder and 1 tablespoon of sugar. In another dish beat up l^ cup of milk and the yolks of 2 eggs. Pit 1 (|t. of cherries and dredge with 1 tablespoon of Dousman's Best Patent flour. Beat the whites of the eggs with i/. teaspoon of salt. ]\lelt 1 tables])Oon of butter in youi- pudding dish.' Add the milk mixture to tlu' Hour, then the Imtter. and heat well. Stir in the cherries and last of all the whites of eggs. Pour the pudding into the l)asin, cover with buttered paper, and put on to steam at once, steaming for 1 hour. I'his pud- ding must be mixed rapidly and put at once in the steamer over fast boiling water and kept steaming or it will be heavy. If properly made it is delicious. Serve with any preferred hot sauce. ^Irs B. A. Tylep.. Cherry Pudding. One pint of flour, j a teaspoonfid of salt. 2 level teasjioonfids of l)aking powder, I a cup of sugar, ;', a cuj) of milk, or more, ]_ a cu[) of melted l)utter, the whites of three eggs, 1 cup of stoned cherries, 1 teaspoonful vanilla or lemon. Sift together the first four ingredients and mix with the milk and melted butter; add the whites of tlie eggs Ijeaten di'y. the extragt and a little nmre milk, if needed, to make a soft dough ; lastly, mix in the cherries. Steam in a buttered mould about three hours. Serve with Cherry Sauce for Above. One CLij) of sugar, 1 level taljlespoonful of cornstarch. 1 pint of cherry juice, 1 tablespoonful of butter

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