German Dumplings

Ingredients

• two table-spoonfuls of fresh yeast
• a cupful of lukewarm milk
• one table-spoonful of sifted sugar
• two eggs, well beaten
• a quarter of a pound of butter
• one pound of flour

Method

1. 1

   Mix yeast with milk, add sugar, beaten eggs, and melted butter.

2. 2

   Mix in flour until smooth.

3. 3

   Let rise for 30 minutes.

4. 4

   Shape into balls, let rise again, then place in a buttered tin with milk and bake until browned.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 591. The excerpt below is the record exactly as published.

German Dumplings, or Dampfnu- d.eln. — Mix two table-spoonfuls of fresh yeast, or one ounce of German yeast, with a cupful of lukewarm milk. Add one table-spoonful of sifted sugar, two eggs, well beaten, and a quarter of a pound of butter, Hielted, but not oiled. AVhen these ingredients are well-mixed, add one ■pound of flour

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