Norfolk Dumplings (another way)
From Cassell's dictionary of cookery, 1892
Serves 6
Sufficient for about four people.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 995. The excerpt below is the record exactly as published.
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
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