Suffolk Dumplins 1822

This recipe is given by Mrs. Mary Eaton, of Bungay

Ingredients

  • Dough made with yeast and milk as for bread.

Method

  1. Let the dough rise one hour before the fire.
  2. Make the dough into balls the size of a middling apple.
  3. Throw them into boiling water, and let them boil 20 minutes.
  4. To ascertain when they are done enough, stick a fork into one; and if it comes out clear, they are ready to take up.

Time: to boil 20 minutes.

N.B.—Do not cut, but tear them apart on the top with two forks, for they become heavy by their own steam. They should be eaten immediately, with gravy, or cold butter, or with meat.