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Boiled Yeast Dumpling

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Boiled Yeast Dumpling

Ingredients

Directions

  1. Flour your hands well and mold the dough into balls about the size of an egg.

  2. Drop the balls into boiling water.

  3. Boil for fifteen minutes.

  4. Remove them from the pot with a perforated skimmer to drain the water.

  5. Serve immediately with hot sauce 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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