Dumplings
From The practical cookbook, 1917
Butter may be omitted.
Presented as published in 1917. 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 The practical cookbook (1917) by Margaret W. Howard, page 20. The excerpt below is the record exactly as published.
Dumplings. Use either milk or water. Sift dry ingredients and chop in the butter with a Icnife, then add the liquid, using enough to make a soft dough.
Cook this with the app: pantry check, scaling, and the assistant.