Durapling Drops
From Cassell's dictionary of cookery, 1892
Serves 6
Time, twenty minutes to boil.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 477. The excerpt below is the record exactly as published.
Durapling Drops. — Take one poimd and a half uf the best flour, make a hole in the middle, into which put a quarter of an o)unce of fresh German yeast, with a quarter of a pint of warm water or milk, mix it into a thin batter, scatter a little flour lightly over the top, and leave it by the side of the fire to rise. When wellrisen make it into a dough, with a little more warm milk, to which add two well-beaten eggs and a little salt
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