Yest 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.
Yield
12.0 dumplings
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
Instructions (13)
  1. Mix yest, flour, water and salt.
  2. Make dough about the size of an apple.
  3. Boil for ten minutes in a deep pot.
  4. Cover with water when they rise.
Another way
  1. Put flour into a platter and make a hollow in the middle.
  2. Pour in warmed small beer, beaten egg, and warm milk and water.
  3. Strew salt on the flour, but not on the mixture in the middle.
  4. Make into as light a dough as possible.
  5. Set dough before the fire, covered with a cloth, for two hours to rise.
  6. Make into large dumplings.
  7. Set dumplings before the fire for six or seven minutes.
  8. Put dumplings into boiling water with a little milk in it.
  9. Boil for a quarter of an hour.
Original Text
Yest Dumplings. A table-spoonful of yest, three handfuls of flour, mix with water and a little salt. Boil ten minutes in a deep pot, and cover with water when they rise. The dough to be made about the size of an apple. The quantity mentioned above will make a dozen of the proper size. Another way. Make nice light dough, by putting your flour into a platter; make a hollow in the middle of it, and pour in a little good small beer warmed, an egg well beaten, and some warm milk and water. Strew salt upon the flour, but not upon the mixture in the middle, or it will not do well. Then make it into as light a dough as you can, and set it before the fire, covered with a cloth, a couple of hours, to rise. Make it into large dumplings, and set them before the fire six or seven minutes;[271] then put them into boiling water with a little milk in it. A quarter of an hour will do them.
Notes
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