Dumplings
From A practical cook and text book for general use, 1896
Do not cut dumplings, but split them open.
Presented as published in 1896. 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 A practical cook and text book for general use (1896) by Ellen Goodell Smith, page 30. The excerpt below is the record exactly as published.
Dumplings. One pint sifted flour, white or entire wheat, or equal parts of each, and one rounding tea- spoonful of baking powder ; sift or mix thoroughly together, add sufficient cold water to make a soft dough like biscuit ; drop from spoon with the aid of a knife — closely together on an ordinary deep pie plate and set at once in a steamer or steam cooker. Be sure the water boils and keep it boiling until they are done, which should be in thirty-five or forty minutes. If these are to be eaten with a rich stew of any kind they do not require shortening ; if they are to be served with stewed or fresh fruit, shorten with one tablespoonful of vegetable butter
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