GreenerPasture.com

Sign In



1800s Cooking Tips and Recipes

Egg Dumplings Make a batter of a pint of milk, two well beaten eggs, a teaspoonful of salt, and flour enough to make a batter as thick as for pound cake. Have a clean saucepan of boiling water, let the water boil fast, drop in the batter by the tablespoonful (four or five minutes will boil them), taken them with a skimmer on a dish, put in a bit of butter and grated nutmeg, with sirup or butter over.

The Willimantic Chronicle, Willimantic, Connecticut, April 13, 1881


Go Back

The comments you read here belong only to the person who posted them. We reserve the right to remove off-topic and inappropriate comments.