1390. DAMPFNUDELN, OR GERMAN DUMPLINGS

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Yield
12.0 rolls
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (3)
Instructions (6)
  1. When the fermentation of the paste has properly taken place, let it be laid on the paste-slab, kneaded into a dozen small rolls, and then placed in a deep saucepan, about an inch apart from each other.
  2. Pour over them as much warm milk as will suffice to cover their surface.
  3. As soon as they have risen to nearly twice their original size, put them in the oven to be baked of a light colour.
  4. Just before withdrawing them from the oven, see that the milk is not absorbed by dampfnudeln.
  5. Let them be glazed over with sugar and the red-hot salamander.
  6. Dish them up on a napkin, and send some vanilla-custard sauce separately in a sauce-boat.
Original Text
1390. DAMPFNUDELN, OR GERMAN DUMPLINGS. THESE are made with the same kind of paste as the krapfen (No. 1388), but half the quantity will suffice for this purpose. When the fermentation of the paste has properly taken place, let it be laid on the paste-slab, kneaded into a dozen small rolls, and then placed in a deep saucepan, about an inch apart from each other, as much warm milk must be poured over them, as will suffice to cover their surface, and as soon as they have risen to nearly twice their original size, put them in the oven to be baked of a light colour; just before withdrawing them from the oven, see that the milk is not absorbed by dampfnudeln, and let them be glazed over with sugar and the red-hot salamander. Dish them up on a napkin, and send some vanilla-custard sauce separately in a sauce-boat.
Notes
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