Dampftrndeln
From German cookery for the English kitchen, 1906
Presented as published in 1906. 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 German cookery for the English kitchen (1906) by Ella Oswald, page 16. The excerpt below is the record exactly as published.
Dampftrndeln. Prepare the dough as in preceding recipe. When the dumplings have risen a third time, put them in a deep pan in which plenty of butter has been browned slightly. Pour in \ pint milk, cover tightly and place a damp cloth over, in addition. After 10 minutes, when the under sides of the dumplings are somewhat brown, turn them and let them get brown on the other side, the saucepan now remaining uncovered. The dumplings can also be boiled for \ hour in salted water
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