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Dumplings, for Soup or Stew

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Dumplings, for Soup or Stew

Ingredients

Directions

  1. Make small, thick cakes from the 'Cream-tartar Biscuit' recipe.

  2. Lightly roll the cakes in your hands over a floured surface.

  3. Lay a folded cloth in the steamer and place the dumplings on it.

  4. Cover the dumplings with another cloth.

  5. Set the steamer over the boiling soup, keeping it covered.

  6. Steam undisturbed for the last 30 minutes of the soup's cooking.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

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