Raspberry Dumplings

Ingredients

• a tablespoonful of fruit
• a little melted lard or butter

Method

1. 1

   Keep the dough cold until mid-morning.

2. 2

   Roll it out to a thin sheet, cut into squares, place fruit in the middle, lap corners over, pinch edges, set in a greased pan, brush tops with melted lard or butter.

3. 3

   Let rise for 45 minutes.

4. 4

   Boil in a large pan of water for 20 minutes.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 221. The excerpt below is the record exactly as published.

Raspberry Dumpli-igs Eggs or Powder without When rolls are made in the morning instead of making loaves of bread of the dough that remains keep it cold until the middle of the forenoon. Then roll it out on the table to a thin sheet— as thin as the edge of a dinner plate. Cut it all in squares,about 2^^ inches,p lace a table- spoonful of fruit in the middle of each and lap the corners over the top. Pmch the edges together a little, set the dump- lings in a greased pan and also brush over the tops with a little melted lard or but- ter

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