Boil Dumpling Crust Without Lard or Butter--for Dyspeptics
A historical recipe from La cuisine creole, by Lafcadio Hearn (1885).
A historical recipe
La cuisine creole: a collection of culinary recipes from leading chefs and noted Creole housewives, who have made New Orleans famous for its cuisine, by Lafcadio Hearn (1885). Project Gutenberg eBook #75027.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Also printed in: La cuisine creole (1885).
United States.
Associated with United States by the book is about Louisiana Creole cookery (Cooking, Creole); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
Credit
From La cuisine creole, by Lafcadio Hearn (1885). Digitised by Project Gutenberg, eBook #75027 (https://www.gutenberg.org/ebooks/75027). Public domain in the USA; its status may differ elsewhere.
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Ingredients
Method
- Sift a pint of flour in a basin, salt it as usual, then pour on it a fine stream of boiling water from the spout of a kettle, pour it slowly, or you will overflow the flour;
- mix the flour and hot water with a spoon until it is a nice soft dough that you can handle;
- then pour it on the biscuit board, which should be well floured;
- give it two or three turns, and it is ready for the fruit.
- This is fine for dyspeptics, and altogether lighter and nicer than the old way of mixing with grease.
Plating
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