Plum Dumplings

A Handbook of Cookery for a Small House · Conrad, Jessie · 1923

Source: A Handbook of Cookery for a Small House
Status: success · extracted 14 days ago
Not a recipe: No

Ingredients (7)

for the dumplings

one and a half pounds of sound big plums ↝ Plums, raw [Fruits and Fruit Juices]
One large breakfast-cup of flour ↝ Flour, 00 [Cereal Grains and Pasta]
a little butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little water ↝ Water, tap [Tap water]
a little milk ↝ Milk, NFS [Milk, reduced fat]

to serve with

a large bowl of well-beaten cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
sifted sugar ↝ Sugar, NFS [Sugars and honey]

Instructions (7)

Make paste for dumpling: Mix one large breakfast-cup of flour with a little butter, and make into a stiff paste with a little water.
Wash and prepare plums.
Wrap each plum in paste, using a little milk to cause the edges to stick close.
Boil dumplings in a large saucepan of boiling water for fifteen or twenty minutes.
If care is taken the dumplings should remain whole.
Dish carefully into a flat dish.
Serve very hot with a large bowl of well-beaten cream and sifted sugar.

Original Text

Plum Dumplings

Take one and a half pounds of sound big plums and make paste for dumpling as follows: One large breakfast-cup of flour mixed with a little butter, make into a stiff paste with a little water. Wrap each plum in its case using a little milk to cause the edges to stick close. Boil in a large saucepan of boiling water fifteen or twenty minutes. If care is taken the dumplings should remain whole. Dish carefully into a flat dish and serve very hot with a large bowl of well-beaten cream and sifted sugar.

Notes

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