Norfolk Dumplings

Ingredients

• two eggs
• a cupful of milk
• a pinch of salt
• as much flour as will make a stiff batter

Method

1. 1

   Beat the eggs thoroughly.

2. 2

   Add the milk, salt, and flour to make a stiff batter.

3. 3

   Drop the batter into fast-boiling water in small lumps and serve immediately after boiling for ten minutes.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 995. The excerpt below is the record exactly as published.

Norfolk Dumplings.— Beat two eggs thoroughly. Add a cupful of milk, a pinch of NOR (458) NOT salt, and as much flour as will make a stiff batter. Have ready a pan of fast-boiling water. Drop the batter into it, in small lumps, and when boiled enough, serve immediately ; if allowed to stand, the dumplings will become heavy. Time to boil, ten minutes. Probable cost, 4d. Sufficient for four persons. Norfolk Dumplings (another way).— When bread is made at homo, take a little of the dough just ready for the oven, make it up into small balls about the size of an orange, drop them into fast-boding water, and when done enough, drain them, and serve imme- diately. Send melted butter, sweetened and flavoured with lemon juice, to table with them. The dumpKngs should be torn apart with two forks when they are eaten, or they will be heavy. To ascertain if they are done enough, stick a fork quickly into them ; if it come out clear, they are sufficiently cooked. Time, about a quarter of an hour. Probable cost, 3d. Suf- ficient, one pound of dough for about fom- people. Norfolk Punch. — Take the rind of six- teen fresh lemons and sixteen Seville oranges, pared so thinly as to be quite free from white. Put them into an earthenware jar, pour over them two quarts of brandy, and let them in- fuse for forty-eight hours. Strain the brandy, mix with it a syrup made by boiling two pounds of loaf sugar with three quarts of water until quite clear. The syrup must have become cold before it is added to the brandy ; add the strained and filtered juice of the oranges and lemons; mix thoroughly, put the liquor into a perfectly clean spirit-cask, or into a jar ; let it remain for six weeks, when it may be bottled or not, as is most convenient. This punch will improve with keeping : some persons add a pint of new milk before putting it into the cask. Probable cost, 3s. 6d., exclusive of the brandy. Sufficient for a gallon and a half of punch. Norfolk nice. — Pick off the white meat from a dried haddock. Tear it into shreds with two forks, and mix with it the whites of three hard-boiled eggs, a little pepper, salt, and grated nutmeg, and an equal quantity of rice boiled as if for curry, and shaken over the fire with a little fresh butter until quite hot. Pile high on a hot dish ; mix the yolks of the eggs with a little grated Parmesan, and strew the mixture over the rice and fish. Put the dish in the oven, or hold a hot iron shovel over it, to brown it slightly, and garnish with fried sippets. Serve as hot as possible. Time, five minutes to colour the rice. Probable cost. Is. 3d. Sufficient for four or five persons. Norfolk's Pudding, Duke of (see Duke of Norfolk's Pudding) ; Norman Haricot of Veal {see Veal, Norman Haricot of). Normandy Pippins. — Take half a pound of Normandy pippins. Let them soak for an hour or two in a pint and a half of water in which has been put an inch of whole ginger and a quarter of a tea-spoonful of pow- dered cinnamon. At the end of that time put them into a stewpan, with the thin rind of a large lemon and two ounces of sugar, and let them simmer gently irntil they are half done, then add other two ounces of sugar. When quite tender, take out the pippins, and place them in a glass dish : strain the gravy, flavom- it if wished either with a glass of port or the strained juice of the lemon, pour it over the pippins, and place a small piece of lemon-rind upon each. Normandy pippins are delicious when eaten with Devonshire cream, and the appearance of the dish is improved if a small knob of cream is placed between the apples. Time to stew, about three hours. Probable cost, lOd. per pound. Sufficient for four or five persons. Normandy Pippins, Stewed (another way). — Take half a pound of pippins. Soak them as in the last recipe ; or, if time is a con- sideration, put them into a saucepan with as much cold water as will cover them, let them simmer very gently for twenty minutes, then di-ain the water from them, and let them get cold. Put them into a clean saucepan, with half a pint of water, a quarter of a pound of loaf sugar, the thin rind and strained juice of a lemon, a Seville orange, a St. Michael's orange, an inch of stick cinnamon, two cloves, and a glass of sheny. Simmer very gently until the pippins are quite tender but un- broken. Take them out, put them in a glass dish, boil the syrup quickly for ten minutes, and strain it over the fruit. Devonshire cream, or a little ordinary thick cream, is a great im- provement to this dish. Serve cold. One or two diops of prepared cochineal wiU improve the colour. Time, about throe hours to stew the pippins. Probable cost, lOd. per pound. Sufficient for five or six persons. Northumberland's Pudding, Duke of {see Duke of Northumberland's Pudding) . Norwegian Puddings. — Beat a quarter of a p6und of fresh butter to a cream, mix with it a quarter of a pound of ground rice, one oimce of fine flour, a quarter of a pound of powdered sugar, half a tea-spoonful of baking- powder, and any flavouring that may be pre- ferred. Add two well- whisked eggs, and beat all briskly together for four or five minutes. Butter some cups, three-parts fill them with the mixture, and bake in a quick oven. Turn out the puddings when done enough, put them on a dish, and pour over them half a pint of good wine sauce, boding hot. Sprinkle some powdered sugar over them, and serve at once. Time to bake, about half an hour. Probable cost, 9d. Sufficient for tliree or foiu- persons. Nottingham Pudding.— Take half a dozen large apples of uniform size. Pare and core without breaking them, and fill the centre of each with a little butter, some moist sugar, and grated nutmeg. Put them side by side in a well-buttered pie-dish, and cover them with a light batter made as follows : — Mix six table- spoonfuls of flour very smoothly with a little cold water, add three weU-beaten eggs, a pinch of salt

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