vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Dampfnudeln
From Cookery and housekeeping, 1882
Serves 4
Serve with wine, syrup, or chocolate sauce.
Presented as published in 1882. 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 Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 154. The excerpt below is the record exactly as published.
DAMPFNUDELN. cut from the part taken out. Whipped cream may be used to fill up the shape instead of fruits, but the treatment with apricot marmalade must be the same. Dampfnudeln. 1 lb. of flour ; 2 small tablespoonsful of yeast ; \ lb. of butter ; 5 eggs ; 2 tablespoonsful of pounded sugar ; A pinch of salt ; Milk.
Cook this with the app: pantry check, scaling, and the assistant.