Danish Dumplings

Ingredients

• 14 cup butter
• 1 cup flour
• 114 cups boiling water

Method

1. 1

   Melt butter, add flour and stir.

2. 2

   Add boiling water and stir until thick, cook and add eggs.

3. 3

   Mix well and drop with teaspoon.

As published

This recipe was extracted from The Carbon County cook book (1926), page 29. The excerpt below is the record exactly as published.

Danish Dumplings. 1 cup milk, 1% lb. butter, 3 eggs, 14 tea- spoon salt, 1 cup flour. Put milk, butter and salt on to boil, then add the flour, blended in a little cold milk, to the hot milk and cook ta a stiff dough. Cool, add eggs and mix well. Drop them with a teaspoon into soup. ANNIE GAILLARD. Just Dumplings. Into a saucepan put about 2 tablespoons but- ter, 1 pint scalded milk and as much flour as can be stirred in. Boil and add the beaten yolks of 6 or 8 eggs. Mix well, shape with a spoon and cook 15 minutes. MRS. J. C. BERGLUND. Danish Dumplings. 2 cups milk, 2 cups bread crumbs or slices, 4 cup flour, 1 teaspoon salt, 1 tablespoon butter, 4 eggs. Put milk to scald with bread, cook until smooth, add flour, salt and butter. Cook well and when cooked add eggs. Mix in well then drop with teaspoon. SYBIL JONS. Dumplings. 114 cups flour, 14 teaspoon soda, 1 cup sour milk, 14 teaspoon salt. Mix well and drop with spoon. May be used for fruit coblers with addition of a little sugar and nutmeg. If used for a cobbler make stiff enough to roll and cover fruit and bake. MRS. JENNIE B. POTTER. Canned Tomato Soup (Boiled). 2 pecks ripe tomatoes, 12 onions, 2 bunches celery, 1 cup butter, 1 cup flour, 14 cup sugar, 14, cup salt, pepper to suit taste. Cook the tomatoes and onions to- gether until well done. Rub through a colander and then through a sieve to remove the skins and seeds. Cook celery in some of the tomato juice until tender. Rub through a sieve and add to the tomato mixture. Blend flour with the butter (melted) and thin with the tomato stock. Add this to the rest together with the seasoning. Boil up once and seal while hot. MRS. G. A. FAUSETY. Cream of Tomato Soup. Mix a few vegetables in a kettle with butter, a little garlic ,whole pepper, and brown well, then add 1 gallon can tomatoes or fresh tomatoes with a little stock, or hot water. I prefer chicken stock with a ham bone. Let boil 114 or 2 hours, then add a little cornstarch to thicken and before serving add 2 quarts milk and cream and mix well. It will make enought to serve 25 persons. RINETTI & CAPITOLA RESTAURANT. 48 CARBON COUNTY COOK BOOK Danish Dumplings. 14 cup butter, 1 cup flour. Melt butter, add flour and stir. Add 114 cups boiling water

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