Chicken Pot Pie Dumplings

Ingredients

• a good, fat fowl
• a quart of best flour
• one-half teaspoon salt
• three teaspoons baking powder
• size of two English walnuts
• one pint sweet milk

Method

1. 1

   Joint and boil the fowl until tender, season with salt.

2. 2

   Sift flour, salt, and baking powder together, mix with butter, then add milk.

3. 3

   Drop dumplings on top of chicken and boil for 25-30 minutes.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 145. The excerpt below is the record exactly as published.

CHICKEN POT PIE DUMPLINGS. Mrs. N. S. Alline, Lamanda Park, Cal.— Take a good, fat fowl a year old, joint and boll until tender, season to taste with salt; if fowl is fat no butter will be necessary, if not, make rich with butter. Have sufficient broth to more than cover chicken as the dumplings will absorb broth. Take a quart of best flour, put into sieve with one-half teaspoon salt, three teaspoons baking powder, and sift all together into an earthen bowl. Take butter size of two English walnuts and mix thor- oughly. Then add one pint sweet milk

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