Rolled Dumpling Paste, No. 3

Name: Rolled Dumpling Paste, No. 3
Yield: 3 servings
Ingredients: Twenty-four ounces of flour; eight ounces of butter; two eggs; the grated rind of one lemon; a little mace; pinch of salt; milk to mix; one ounce of baking powder

From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907

Serves 3

Presented as published in 1907. 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 Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 12. The excerpt below is the record exactly as published.

ROLLED DUMPLING PASTE, NO. 3. Twenty-four ounces of flour, eight ounces of butter, two eggs, the grated rind of one lemon, a little mace, pinch of salt, milk to mix, and one ounce of baking powder

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