Steamed Cranberry Dumplings

Ingredients

• one pint of good, prepared flour
• a pinch of salt
• mix with milk to a paste
• Three tablespoonfuls of milk
• one beaten egg
• a half cupful of sugar
• one teaspoonful of flour
• one teaspoonful of butter
• one teaspoonful of strawberry flavoring

Method

1. 1

   Mix flour, salt, and milk to a stiff paste.

2. 2

   Drop by tablespoonfuls onto a buttered steamer.

3. 3

   Steam over boiling water for 30 minutes.

4. 4

   Serve with stewed cranberry sauce and a foamy sauce made from milk, egg, sugar, flour, and flavoring.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Rural cook book (1907), page 42. The excerpt below is the record exactly as published.

Steamed Cranberry Dumplings. — Make the dumplings of good, pre- pared flour, which cannot fail to be light, using one pint of it; add a pinch of salt and mix with milk to a paste just stiff enough to drop by tablespoonfuls on the buttered steamer bottom ; steam over boiling water about half an hour. Serve immediately; first carefully split the fluffy rolls open, lightly butter and put between a tablespoonful of stewed cran- berry sauce (warm); pour over a foamy sauce made as fallows: Three tablespoonfuls of milk, stirred into one beaten egg, a half cupful of sugar and one teaspoonful of flour; beat hard and put into double boiler; pour on slowly a cup of boiling water, stir constantly until the sauce thickens, then add one teaspoonful of butter

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