Norfolk Dumplings

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

half a pint of milk ↝ Milk, NFS [Milk, reduced fat]
two eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
flour ↝ Flour, 00 [Cereal Grains and Pasta]
a clean sauce-pan of water ↝ Water, tap [Tap water]
a lump of fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (5)

Mix a good thick batter, as for pancakes; take half a pint of milk, two eggs, a little salt, and make it into a batter with flour.
Have ready a clean sauce-pan of water boiling, into which drop them by batter.
Be sure the water boils fast, and two or three minutes will boil them.
Then throw them into a sieve to drain the water away, then turn them into a dish and stir a lump of fresh butter into them.
Eat them hot, and they are very good.

Original Text

To make Norfolk Dumplings.
Mix a good thick batter, as for pancakes; take half a pint of milk, two eggs, a little salt, and make it into a batter with flour. Have ready a clean sauce-pan of water boiling, into which drop them by batter. Be sure the water boils fast, and two or three minutes will boil them; then throw them into a sieve to drain the water away, then turn them into a dish and stir a lump of fresh butter into them: eat them hot, and they are very good.

Notes

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