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Dumplings

A historical recipe from Fifty-two Sunday dinners, by Elizabeth O. Hiller (1913).

A historical recipe

Fifty-two Sunday dinners: A book of recipes, by Elizabeth O. Hiller (1913). Project Gutenberg eBook #31534.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Fifty-two Sunday dinners, by Elizabeth O. Hiller (1913). Digitised by Project Gutenberg, eBook #31534 (https://www.gutenberg.org/ebooks/31534). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

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.

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Ingredients

Method

  1. 2 cups flour.
  2. 4 teaspoons baking powder.
  3. 1/2 teaspoon salt.
  4. 1 teaspoon Cottolene.
  5. 3/4 cup milk.
  6. PROCESS: Sift together twice, flour, baking powder and salt, rub in Cottolene with tips of fingers.
  7. Add milk gradually, mixing it in with a knife.
  8. Drop from tip of spoon on top of meat, an inch apart;
  9. cover closely and steam twelve minutes.