Home | Cookbooks | Diary | Magic Menu | Random | More ≡

Hard Dumplings

Plain flour-and-water paste balls, boiled c1hr, an accompaniment for beef (Glasse 1747, Eaton 1822, etc)

Original Receipt in 'The Art of Cookery, Made Plain and Easy' by Hannah Glasse, 1747 (Glasse 1747);

To make hard dumplings.
MIX flour and water, with a little salt, like a paste, roll them in balls, as big as a turkey's egg, then roll them in a little flour, have the water boiling, throw them in the water, and half an hour will boil them. They are best boiled with a good piece of beef. You may add, for change, a few currants. Have Melted Butter in a cup.

Another way to make hard dumplings.
RUB into your first a good piece of butter, then make it like a crust for a pye; make them up, and boil them as above.

MORE FROM Foods of England...
Cookbooks Diary Index Magic Menu Random Really English? Timeline English Service Food Map of England Lost Foods Accompaniments Biscuits Breads Cakes and Scones Cheeses Classic Meals Curry Dishes Dairy Drinks Egg Dishes Fish Fruit Fruits & Vegetables Game & Offal Meat & Meat Dishes Pastries and Pies Pot Meals Poultry Preserves & Jams Puddings & Sweets Sauces and Spicery Sausages Scones Soups Sweets and Toffee About ...



COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes, Sunday 02 September 2018