Lemon Dumplings (2)

Ingredients

• 2 teaspoonfuls of baking-powder
• 1lb. of flour
• the juice and finely-chopped rinds of two Lemons
• 4lb. of caster sugar
• two well-beaten eggs
• sufficient milk to make a stiff dough

Method

1. 1

   Sift baking powder and flour, add juice and rinds of two Lemons and caster sugar.

2. 2

   Mix well, stir in two well-beaten eggs and sufficient milk to make a stiff dough.

3. 3

   Form into dumplings, tie in cloths, plunge into boiling water, and boil for an hour.

4. 4

   Serve hot with wine sauce.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 296. The excerpt below is the record exactly as published.

two well-beaten eggs. Form the preparation into dumplings, and boil them, tied in cloths, for three-quarters- of-an-hour. Serve while hot. (2) Sift 2 teaspoonfuls of baking-powder and lib. of flour; add to it the juice and finely-chopped rinds of two Lemons and 41b. of caster sugar. Mix well, stir in two well-beaten eggs anti sufficient milk to make a stiff dough

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