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Sussex Hard Dumplings

Accompaniments
Historic
Sussex

Plain boiled flour-and water dumplings, of unknown speciality (Mrs.B)


Original Receipt in 'The Book of Household Management', 1861, edited by Isabella Beeton (See Mrs.B)

SUSSEX, or HARD DUMPLINGS.
1376. INGREDIENTS: 1 lb. of flour,½ pint of water,½ saltspoonful of salt.
Mode: Mix the flour and water together to a smooth paste, previously adding a small quantity of salt. Form this into small round dumplings; drop them into boiling water, and boil from½ to ¾ hour. They may be served with roast or boiled meat; in the latter case they may be cooked with the meat, but should be dropped into the water when it is quite boiling.
Time:½ to ¾ hour.
Sufficient: for 10 or 12 dumplings.
Seasonable: at any time.




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