Dumplings

Ingredients

• 114 cups flour
• 14 teaspoon soda
• 1 cup sour milk
• 14 teaspoon salt

Method

1. 1

   Mix well and drop with spoon.

2. 2

   May be used for fruit cobblers with addition of a little sugar and nutmeg.

3. 3

   If used for a cobbler make stiff enough to roll and cover fruit and bake.

As published

This recipe was extracted from The Carbon County cook book (1926), page 29. The excerpt below is the record exactly as published.

DUMPLINGS AND CHILI Dumplings. These are never heavy. Sift 1 pint flour with 1 teaspoon baking powder and pinch of salt, add 1 tablespoon butter and 1 beaten egg stirred into milk. Mix stiff enough to roll. Cut in squares and cook 20 minutes. Do not lift cover. MRS. W. F. HUFFMAN. 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. Put milk to scald with bread, cook until smooth, add flour, salt and butter. Cook well and when cooked add eggs. Mix in well then drop with teaspoon. SYBIL JONS. Dumplings. 114 cups flour, 14 teaspoon soda, 1 cup sour milk, 14 teaspoon salt

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