Danish Dumplings

Ingredients

• 2 cups milk
• 2 cups bread crumbs or slices
• 4 cup flour
• 1 teaspoon salt
• 1 tablespoon butter
• 4 eggs

Method

1. 1

   Put milk to scald with bread, cook until smooth, add flour, salt, and butter.

2. 2

   Cook well and when cooked add eggs.

3. 3

   Mix in well then drop with teaspoon.

Nutrition per serving

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

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