Norfolk Dumplings
From Modern cookery, in all its branches, 1884
Serves 6
Do not cut; tear apart with forks.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 375. The excerpt below is the record exactly as published.
NORFOLK DUMPLINGS. Take a pound of dough from a baking of very light white bread, and divide it into six equal parts
Cook this with the app: pantry check, scaling, and the assistant.