Yeast or Sponge Dumplings

Ingredients

• flour
• milk
• eggs
• butter
• salt
• yeast

Method

1. 1

   Make a fermented dough with flour, milk, eggs, butter, salt, and yeast.

2. 2

   Boil for half an hour.

Nutrition per serving

As published

This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 242. The excerpt below is the record exactly as published.

yeast or baking-powder. The Apple Dumpling is reported to have been an intellectual problem to a monarch of the last century, who could not imagine how the apple got inside of it. It may be baked or boiled; in the latter case the crust must be of suet paste; but baked dumplings are preferable. Currant Dumplings are made interesting to young persons by the addition of currants. The.dumpliogs are best boiled, as that way most readily plumps the currants. In the case of Fried Apple Dumplings, the pulp of stewed apples is incorporated with the dough, eggs, etc., as are the currants in the previous recipe. The preparation is then crumbed and fried. Boiled Ajiple Dumplings consist of the same mass as the fried, and are suitably made light by the admixture of white of egg froth. Bavarian Dumplings, German Klose or Knddel, are really puddings consisting of bread fried in fat, breadcrumb soaked in milk or cream, eggs, butter, some flour, salt

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