Florence White

Norfolk Dumplins

1822

Preparation info
    • Difficulty

      Easy

Appears in
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Good Things in England

By Florence White

Published 1932

  • About

This again is Mrs. Mary Eaton’s receipt. [Will Norfolk people born and bred please tell me whether these or yeast dumplings are correctly called Norfolk Dumplins. There seems to be some difference of opinion— Ed.] She says ‘these are often called drop dumplins or spoon dumplins.’

Ingredients

  • Milk ½ pint (8 fluid ounces)
  • flour sufficient to make a thick batter
  • eggs

Method

  1. Make a thick batter with the flour and milk, eggs and salt.
  2. Drop a little, a spoonful at a time, gently into boiling water; and if the water boil fast, t