Drop Dumplings

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (10)

First recipe

a piece of fresh butter, of the size of an egg ↝ Butter, stick, unsalted [Dairy and Egg Products]
three spoonfuls of flour ↝ Flour, 00 [Cereal Grains and Pasta]
three yolks of eggs ↝ Egg, yolk only, raw [Eggs and omelets]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
nutmeg ↝ Oil, nutmeg butter [Fats and Oils]

Second recipe

two eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
half a pint of milk ↝ Milk, NFS [Milk, reduced fat]
flour ↝ Flour, 00 [Cereal Grains and Pasta]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
a piece of butter in thin slices ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (12)

First recipe

Stir the butter and eggs well together.
Add a little salt and nutmeg, and then put the flour to it.
Drop the batter with a small spoon into boiling water.
Let it boil four or five minutes.
Pour the water from the dumplings, and eat them with a ragout, or as a dish by itself.

Second recipe

Break two eggs into half a pint of milk, and beat them up.
Mix with flour, and put a little salt.
Set on the fire a saucepan with water, and, when it boils, drop the batter in with a large spoon.
Boil them quick for five minutes.
Take them out carefully with a slice, lay them on a sieve for a minute to dry, put them into a dish.
Cut a piece of butter in thin slices, and stir among them.
Send them up as hot as you can.

Original Text

Drop Dumplings.

To a piece of fresh butter, of the size of an egg, take three spoonfuls of flour, and three yolks of eggs; stir the butter and eggs well together; add a little salt and nutmeg, and then put the flour to it. Drop the batter with a small spoon into boiling water, and let it boil four or five minutes; pour the water from the dumplings, and eat them with a ragout, or as a dish by itself.

Another way.

Break two eggs into half a pint of milk, and beat them up; mix with flour, and put a little salt. Set on the fire a saucepan with water, and, when it boils, drop the batter in with a large spoon, and boil them quick for five minutes. Take them out carefully with a slice, lay them on a sieve for a minute to dry, put them into a dish, cut a piece of butter in thin slices, and stir among them. Send them up as hot as you can.

Notes

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