Yeast or Suffolk Dumplings
From The household (of the Detroit free press), 1886
Serves 6
Keep the water boiling for all puddings.
Presented as published in 1886. 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 The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 463. The excerpt below is the record exactly as published.
YEAST OR SUFFOLK DUMPLINGS. Make a very light dough with yeast, as for bread, but with milk instead of water (or use the common bread dough), and put in salt ; let it rise an hour before the fire. Twenty minutes before you are to serve, have ready a large stewpan of boiling water ; make the dough into balls, the size of middling apples ; throw them in and boil twenty minutes
Cook this with the app: pantry check, scaling, and the assistant.