Dumplings
From Blue Ribbon cook book, 1905
Drop in a piece of meat to cook to prevent sogginess.
Presented as published in 1905. 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 Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 78. The excerpt below is the record exactly as published.
Dumplings—If you are going to have boiled meat, or a stew for dinner, make enough extra biscuit dough, as for Camp Biscuit
Cook this with the app: pantry check, scaling, and the assistant.