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Classic
Cook Books
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page 168
An Apple Pudding.
Scald three or four codlins, and bruise them through a sieve. Add a quarter of a
pound of biscuit, a little nutmeg, a pint of cream, and ten eggs, but only half
the whites. Sweeten to your taste, and bake it.
A Norfolk Dumplin.
Make a batter as for pancakes, with a pint of milk, two eggs, a little salt, and
as much flour as is needful. Drop this batter in pieces, into a pan of boiling
water. And if the water boils fast, they will be sufficiently done in three
minutes. Throw them into a sieve or cullender to drain. Then lay them in a dish;
Stir a slice of fresh butter into each, and heat them hot.
A Hard Dumpling.
Mix flour and water, and a little salt, like a paste. Roll it into balls, as big
as a turkey's egg. Have a pan of boiling hot water ready. Throw the balls of
paste into the water, having first rolled them in flour. They eat best boiled in
a beef pot; and a few currants added make a pretty change. Eat them with butter,
as above.
Apple Dumplings.
Pare and core as many codlings as you intend to make dumplings. Make a little
cold
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Classic
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