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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 a dough for 'Cream-tartar Biscuit' and cut it into small, thick cakes.

  2. Roll the cakes lightly in your hands over a floured surface to coat them.

  3. Place a folded cloth in a steamer and arrange the dumplings on it, covering them with another cloth.

  4. Set the steamer over boiling soup, keeping it covered for the last 30 minutes of cooking.

  5. Ensure the soup is fully seasoned before adding the dumplings and do not uncover during steaming.

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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