Strawberry Dumplings
From Council cook book, 1908
Serve with fruit sauce made of one cup of berries, cooked in a cup of sweetened water, strained, and thickened with one small teaspoon corn starch.
Presented as published in 1908. 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 Council cook book (1908), page 41. The excerpt below is the record exactly as published.
Strawberry Dumplings. Two cups sifted flour, pinch of salt, two round- ing teaspoons yeast powder, two eggs creamed, two tablespoons melted butter, and milk to make a batter. Grease custard cups, put a layer of sugared straw- berries on the bottom, ^then a layer of batter, then berries, then batter. Bake twenty minutes in a pan of water. Serve with fruit sauce made of one cup of berries
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