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Delicious Dumplings for Meat

Dumplings made from a stiff batter of egg, milk, butter, flour, baking powder, and salt, dropped into boiling meat stew.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Egg and flour are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 106,462 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Delicious Dumplings for Meat

Ingredients

Directions

Make the batter

  1. Beat one egg well.

  2. Add a pinch of salt and a pinch of sugar.

  3. Add a small cup of sweet milk.

  4. Add a teaspoon of soft butter.

  5. Add two large teaspoons of baking powder sifted through a pint of flour.

  6. Add enough additional flour to make a stiff batter.

Cook the dumplings

  1. Drop tablespoonfuls of batter into a kettle of boiling meat eight minutes before the meat is ready to serve.

  2. Do not allow steam to escape while cooking.

  3. Dip a spoon in hot broth each time before taking a dumpling on the batter to avoid sticking.

Serve leftovers

  1. If any dumplings are left over, slice them, fry in a little butter, and serve with a sweet.

Nutrition, whole recipe (rough)

533Calories
19 gProtein
6 gFat
96 gCarbs
What these numbers assume: 3 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Egg1 large egg (50g)78
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

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. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Egg and flour barely smell alike, yet cooks put them together in 106,462 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Egg
Binds the batter and adds structure as it sets during cooking.
Baking powder
Releases gas in the batter, helping the dumplings rise and become light.
Flour
Provides the starch and gluten that give the dumplings their body and structure.
Milk (in the method)
Adds moisture and helps form a soft, cohesive batter.
Butter (in the method)
Adds fat that softens the crumb and contributes richness.

The step that matters

Do not allow steam to escape while cooking. Trapped steam keeps the dumplings hot and moist so they cook through and rise. Escaping steam lowers the temperature and can leave them dense and heavy.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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