Danish Dumplings (For Chicken Soup)
From Personal recipes, 1960
Do not overcook or dumplings will fall apart.
Presented as published in 1960. 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 Personal recipes (1960) by Iona McConkie, page 4. The excerpt below is the record exactly as published.
DANISH DUMPLINGS (For chicken soup) 2 Tbsp. oleomargarine wie. flour 21/2 c. evaporated milk Ltsp. salt 4 Tbsp. fat, skimmed from 4 eggs
Cook this with the app: pantry check, scaling, and the assistant.