Huckleberry Dumplings
A historical recipe from Things Mother Used to Make A Collection of Old Time Recipes, Some Nearly One Hundred Years Old and Never Published Befor, by Lydia Maria Gurney (1914).
A historical recipe
Things Mother Used to Make A Collection of Old Time Recipes, Some Nearly One Hundred Years Old and Never Published Before, by Lydia Maria Gurney (1914). Project Gutenberg eBook #8542.
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 Things Mother Used to Make A Collection of Old Time Recipes, Some Nearly One Hundred Years Old and Never Published Befor, by Lydia Maria Gurney (1914). Digitised by Project Gutenberg, eBook #8542 (https://www.gutenberg.org/ebooks/8542). 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
- 1 Teaspoonful of Lard Mix ingredients together
- one quart of huckleberries
- one-half pint of water
- one-half cupful of sugar
Method
- 2 Cupfuls of Flour 2 Teaspoonfuls of Cream of Tartar 1 Teaspoonful of Soda 1/2 Teaspoonful of Salt 1 Teaspoonful of Lard Mix ingredients together with water until thick enough to roll.
- Cut into rounds an inch thick as for biscuits.
- Boil one quart of huckleberries in one-half pint of water and one-half cupful of sugar.
- Drop in the dumplings.
- Boil for twenty minutes.
- Serve with cold sauce or cream and sugar.