Dumpling
From Gancel's culinary encyclopedia of modern cooking, 1920
Presented as published in 1920. 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 Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 195. The excerpt below is the record exactly as published.
dumpling made w. apples, baked. Dubarry, Cold. In tartelet cov. w. whipped ere., pink and white, dec. on top. Dumpling, Hot. Generally peeled apples. Baked in puff paste. Brandy sa. made w. sweet butter.
Cook this with the app: pantry check, scaling, and the assistant.