Norfolk Dumplings

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Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Mix a good thick Batter, as for Pancakes, take Half a Pint of Milk, two Eggs, a little Salt, and make it into a Batter with Flour. Have ready a clean Sauce-pan of Water boiling, into which drop this Batter. Be sure the Water boils fast, and two or three Minutes will boil them; then throw them into a Sieve to drain the Water away, then turn them into a Dish, and stir a Lump of fresh Butter into them, and eat them hot, they are very good.