Chicken Dumplings

Ingredients

• Disjoint the fowl
• cook in about 2 quarts of water till tender
• 1 pint flour
• 2 teaspoonfuls baking powder
• 1/2 teaspoonful salt
• 2 eggs
• enough sweet milk to make stiff batter

Method

1. 1

   Cook fowl until tender, season with salt and spices.

2. 2

   Make a thick batter for dumplings and drop by tablespoonfuls into boiling liquid on top of chicken.

3. 3

   Boil for 15 to 20 minutes.

As published

This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 6. The excerpt below is the record exactly as published.

Chicken Dumplings. Disjoint the fowl and cook in about 2 quarts of water till tender, season with salt, whole peppers, whole cloves, (and if desired a little nutmeg). Make thick batter for dumplings as follows: 1 pint flour; 2 teaspoonfuls baking powder; % teaspoonful salt ; 2 eggs ; enough sweet • milk to make stiff batter. Drop by tablespoonfuls in boiling liquid on top of chicken and boil from 15 to 20 minutes. MRS. ARNOLD KOTT. Dressing for Turkey. Bread ; fresh pork ; 3 eggs ; giblets ; 1 tablespoonful of ginger; salt. Take bread enough to fill turkey and pour boiling milk or water over it. Yv'hen thoroughly soaked, place in a muslin bag, squeeze carefully until dry. Then add Y2 lb of fresh pork and giblets chopped fine, three or four eggs well beaten, one tablespoonful of ginger. Salt to taste. Mix well. This dressing should be as light as bread after it is cooked. MRS. F. STEIN. — 25 — Chicken a la King. 2 cup fuls diced ehickenmeat (white preferred) ; 6 tablespoonfuls chopped green peppers; y2 teaspoonful salt;

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