Suffolk or Hard Dumplings
From Modern cookery, in all its branches, 1884
Serves 4
Often served with gravy from roast meat.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 374. The excerpt below is the record exactly as published.
FFOLK, OR HARD DU31PLINGS. Mix a little salt with some flour, and make it into a smooth and rather lithe paste, with cold water or skimmed milk
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