Rhubarb Dumplings

Ingredients

• 2 cups flour
• 1 tablespoon butter
• 1 1/2 cups rhubarb, cut fine
• 1 tablespoon lard
• 4 teaspoons baking-powder
• 1/2 teaspoon salt
• 1 cup sugar
• Milk to make a soft dough

Method

No method was recorded for this recipe.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 105. The excerpt below is the record exactly as published.

1/^ teaspoon salt. seeded. Milk to make a soft dough. Mix dry ingredients, chop in lard and butter, and add milk gradually, mixing with knife. Toss on well- floured board; knead slightly, just enough to make the dough adhere. Divide into halves and roll one-third of an inch thick. Spread with the raisins that have been boiled for ten minutes to plump them; if there is any juice on them, drain it off, and roll up same as jelly roll. Place in buttered pan, and pour over one and one.-half cups of cold water with two table- 234 SCIENTIFIC COOKING. spoons sugar stirred in it. Put in hot oven, and bake until it begins to brown, then lower the heat and cook slowly. It will require forty-five minutes in all. This roll can be made of apples, or any of the dried fruits, or with jam spread on. Fruits' want to be always cooked and sweetened, except apples, and they can be chopped rather fine and sweetened. With the raisins I would serve orange hard sauce. Rhubarb Dumplings. 2 cups flour. 1 tablespoon butter. 11^ cups rhubarb, cut fine. 1 tablespoon lard. 4 teaspoons baking-powder. Milk to make a soft dough. % teaspoon salt. 1 cup sugar

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