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Indian Dumplings

Indian dumplings made from milk, eggs, suet, and Indian meal, boiled and served with meat or molasses.

From an old cookbook · modernised transcription
By Eliza Leslie · From a historical cookbook (Project Gutenberg) · 4 ingredients
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Why it works: Milk and egg are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 88,785 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Indian Dumplings

Ingredients

Directions

Make the dough

  1. Take a pint of milk and four eggs well beaten.

  2. Stir them together and add a salt-spoon of salt.

  3. Mix in as much sifted Indian meal as will make a stiff dough.

  4. Flour your hands.

  5. Divide the dough into equal portions and shape into balls about the size of a goose egg.

  6. Flatten each ball with a rolling pin.

  7. Tie each flattened dough in cloths.

Boil and serve

  1. Put them into a pot of boiling water.

  2. Boil for a short time.

  3. Take care not to let them break by keeping them from boiling too long.

  4. Serve hot with corned pork or bacon.

  5. Alternatively, serve with molasses and butter after removing the meat.

  6. If eating without meat, mix a quarter pound of finely chopped suet into the dough.

Nutrition, whole recipe (rough)

227Calories
14 gProtein
13 gFat
13 gCarbs
What these numbers assume: 3 portions
IngredientPortion assumedkcal
Milk1 cup (244ml) whole149
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.

By Eliza Leslie. Recipe from a historical cookbook (Project Gutenberg).

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. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Eggs
Bind the dough and help it hold its shape when boiled.
Indian meal (in the method)
Forms the body of the stiff dough that the dumplings are made from.
Suet
Adds richness and fat, keeping the dumplings moist as they cook.
Milk
Moistens the dry meal so it forms a workable dough.

The step that matters

Keeping the boil gentle and brief. Boiling too long or too hard can make the tied dumplings break apart, since the starch-based dough softens and loses its structure when overcooked.

“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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