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Soup

Sukplihos Fob Soup

Small rolled dumplings made from flour, baking powder, salt and milk, cooked in boiling soup.

From an old cookbook · modernised transcription
By Ladies' Benevolent Society, First Congregational Church (Fall River, Mass .). Ladies' Benevolent Society, Mass.) First Congregational Church (Fall River · From a historical cookbook (Internet Archive) · 4 ingredients
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Sukplihos Fob Soup

Ingredients

Directions

Make the dough

  1. Measure one quart of flour before sifting and turn it into a sieve.

  2. Add two teaspoonfuls of baking powder and one half of salt.

  3. Sift the dry ingredients through the sieve and wet with milk.

  4. Make the dough stiff enough to roll.

  5. Cut the dough into very small cakes.

Cook

  1. Have the soup boiling rapidly when the dumplings are put in.

  2. Cook the dumplings ten minutes.

Nutrition, whole recipe (rough)

455Calories
13 gProtein
1 gFat
95 gCarbs
What these numbers assume: 2 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
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.

By Ladies' Benevolent Society, First Congregational Church (Fall River, Mass .). Ladies' Benevolent Society, Mass.) First Congregational Church (Fall River. 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

What each ingredient does

Flour
Forms the dough structure that holds the dumplings together while they cook.
Baking powder
Releases gas during cooking so the dumplings puff and turn light.
Milk (in the method)
Moistens the dry ingredients so they form a dough that can be rolled.

The step that matters

Have the soup boiling rapidly when the dumplings are put in. Dumplings dropped into a rapidly boiling liquid cook quickly on the outside, which helps them hold their shape and cook through evenly, while a weak simmer can make them soggy or 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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