Yeast or Suffolk Dumplings

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806
Source
New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Time
Cook: 20 min Total: 20 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (3)
For the dough
Instructions (7)
  1. Make a very light dough with yeast, as for bread, but with milk instead of water, and put salt.
  2. Let it rise an hour before the fire.
  3. Twenty minutes before you are to serve, have ready a large stewpan of boiling water.
  4. Make the dough into balls, the size of a middling apple, throw them in, and boil twenty minutes.
  5. If you doubt when done enough, stick a clean fork into one, and if it come out clear, it is done.
  6. The way to eat them is to tear them apart on the top with two forks, for they become heavy by their own steam.
  7. Eat immediately with meat, sugar, butter or salt.
Original Text
Yeast or Suffolk Dumplings. Make a very light dough with yeast, as for bread, but with milk instead of water, and put salt. Let it rise an hour before the fire. Twenty minutes before you are to serve, have ready a large stewpan of boiling water. Make the dough into balls, the size of a middling apple, throw them in, and boil twenty minutes. If you doubt when done enough, stick a clean fork into one, and if it come out clear, it is done. The way to eat them is to tear them apart on the top with two forks, for they become heavy by their own steam. Eat immediately with meat, sugar, butter or salt.
Notes
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