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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

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