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Flour Dumplings
From European and American cuisine, 1914
Serves 1
These dumplings are served with roasted meat or can be formed smaller for soup.
Presented as published in 1914. 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 European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 55. The excerpt below is the record exactly as published.
Flour Dumplings. — Stir 2 ounces butter to a cream, add grad- ually the yolks of 2 eggs, Vs teaspoonf ul salt ; then add alternately IVs even cup flour and Vs c^P of milk, and last the beaten whites
Cook this with the app: pantry check, scaling, and the assistant.