Ead Dumplings
From A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ..., 1887
Presented as published in 1887. 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 Book of Cooking and Pastry: A Collection of Original Receipts Gathered ... (1887) by C. F. Pfau, page 5. The excerpt below is the record exactly as published.
EAD DUMPLINGS. Put on the fire three ounces of butter, one gill of milk ; when boiling, add six ounces dry rubbed bread [21] crumbs, stir well ; when cold, add two or three eggs, wait and a little powdered mace
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