Just Dumplings
From The Carbon County cook book, 1926
Presented as published in 1926. 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 The Carbon County cook book (1926), page 29. The excerpt below is the record exactly as published.
Just Dumplings. Into a saucepan put about 2 tablespoons but- ter, 1 pint scalded milk and as much flour as can be stirred in. Boil and add the beaten yolks of 6 or 8 eggs. Mix well, shape with a spoon and cook 15 minutes. MRS. J. C. BERGLUND. Danish Dumplings. 2 cups milk, 2 cups bread crumbs or slices, 4 cup flour, 1 teaspoon salt, 1 tablespoon butter
Cook this with the app: pantry check, scaling, and the assistant.