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Yeast Dumpling

Name: Yeast Dumpling
Yield: 3 servings
Ingredients: a quarter of a pound of butter; four or five eggs; a cupful of milk; the same quantity of yeast; the same quantity of sugar; grated lemon-peel; pounded cinnamon; as much flour as will make it of a proper consistency

From Cassell's dictionary of cookery, 1892

Serves 3

Serve with melted butter and sugar or a wine sauce.

Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 2340. The excerpt below is the record exactly as published.

Yeast Dumpling (a German recipe). — Beat a quarter of a pound of butter to cream, add foul' or five eggs to it ; when well-mixed, pour in a cupful of milk and the same quantity of yeast, sugar, grated lemon-peel, and pounded cinnamon, with as much floui- as will make it of a proper consistenc

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