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Suffolk Dumplins 1822
This recipe is given by Mrs. Mary Eaton, of Bungay
Preparation info
- Difficulty
Easy
- Ready in
20 min
Appears in
Published 1932
Ingredients
- Dough made with yeast and milk as for bread.
Method
- Let the dough rise one hour before the fire.
- Make the dough into balls the size of a middling apple.
- Throw them into boiling water, and let them boil 20 minutes.
- To ascertain when they are done enough, stick a fork into one; and if it comes out clear, they are ready to take up.
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