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English Dumpling

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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English Dumpling

Ingredients

Directions

  1. Make a very light dough using yeast and milk instead of water.

  2. Add coarse sea salt and let the dough rise in a warm place for at least 30 minutes.

  3. Roll the dough into small balls.

  4. Boil the balls for 10 minutes.

  5. To check if they are done, insert a fork; if it comes out clean, they are ready.

  6. Divide the dumplings from the top with two forks and serve immediately with sauce, meat, or sugar and butter.

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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