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Yeast Dumplings

From Mrs. Crowen's American lady's cookery book (1847).

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A historical recipe

Mrs. Crowen's American lady's cookery book, by Crowen, T. J., Mrs (1847).

United States

Known as an American recipe, with similar versions prepared across other nations.

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

Ingredients 1 ingredient

  1. a teaspoonful of salt

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

Method

  1. Make a dough of a pound aiid a half of wheat flour, with a tablespoonfnl of baker's yeast, a teaspoonful of salt, and warm milk, set it in a warm place to rise for two hours ;
  2. when light, flour your hands, knead it down, and make it in balls the size of a small teacup ;
  3. have a pot of boiling water ;
  4. take off" any scum which may have risen in boiling, drop the dumplings in, and boil fast for half an hour;
  5. take them up with a skimmer, and serve with boiled meat, or with a sauce or with butter and syrup.

Plating

Cookware for this recipe

  • Large pot
  • Slotted spoon
Source not stated by archive.org
Credit

From Mrs. Crowen's American lady's cookery book (1847), printed page 204, digitised by the Internet Archive: https://archive.org/details/mrscrowensameric00crow_0

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.