Rhubarb Dumplings

Ingredients

• 2 cups flour
• 1 tablespoon butter
• 1.5 cups rhubarb, cut fine
• 1 tablespoon lard
• 4 teaspoons baking-powder
• 0.5 teaspoon salt
• 1 cup sugar
• 1.5 cups of water
• 2 tablespoons of sugar dissolved in it

Method

1. 1

   Mix dry ingredients; chop in lard and butter.

2. 2

   Add milk gradually, making a very soft dough.

3. 3

   Knead slightly and divide into eight equal parts, roll and pat into rounds.

4. 4

   Sprinkle rhubarb with sugar, add one tablespoon to each round of dough; draw dough up around the fruit and pinch well.

5. 5

   Place in a well-buttered pan, add water with dissolved sugar, and bake in a hot oven for forty-five minutes.

6. 6

   Serve with lemon sauce.

Nutrition per serving

Estimated from matched ingredients across 3 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.

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. Mix dry ingredients; chop in lard and butter. Add milk gradually, making a very soft dough. Knead slightly and divide in eight equal parts, and roll and pat into rounds. Sprinkle the rhubarb with the cup of sugar, and add one tablespoonful to each round of dough; draw dough up round the fruit and pinch well to keep in fruit and juice. Place in well-buttered pan or pudding-dish, with smooth side up, adding one and one-half cups of water with two tablespoons of sugar dissolved in it

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