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Rhode Island Dumplings

Cornmeal dumplings boiled in water, optionally served with potatoes and meat gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Rhode Island Dumplings

Ingredients

Directions

Make the dumplings

  1. Wet the cornmeal and salt with enough water to make a stiff batter.

  2. Form the batter into little balls.

Cook and serve

  1. Place the balls in a kettle and pour boiling water over them.

  2. Boil briskly for 1 hour.

  3. Optionally, cook potatoes with the dumplings and serve with meat gravy.

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.

Explore the science

What each ingredient does

Cornmeal
Forms the main body of the dumplings, setting into a firm, starchy texture when boiled.

“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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