Recipe: Light Dumplings

Mix together as much grated bread, butter and beaten egg (seasoned with powdered cinnamon) as will make a stiff paste. Stir it well. Make the mixture into round dumplings, with your hands well floured. Tie up each in a separate cloth, and boil them a short time,–about fifteen minutes. Eat them with wine Sauce, or with molasses and butter.

Directions for Cookery, In Its Various Branches.
Ladies and Professional Cooks.
Containing
The Whole Science and Art of Preparing Human Food. (Year 1840)

Recipe: Ham Dumplings

Chop some cold ham, the fat and lean in equal proportions. Season it with pepper and minced sage. Make a crust, allowing half a pound of chopped suet; or half a pound of butter to a pound of flour. Roll it out thick, and divide it into equal portions. Put some minced ham into each, and close up the crust. Have ready a pot of boiling water, and put in the dumplings. Boil them about three quarters of an hour.

Directions for Cookery, In Its Various Branches.
Ladies and Professional Cooks.
Containing
The Whole Science and Art of Preparing Human Food. (Year 1840)

Recipe: Fine Suet Dumplings

Grate the crumb of a stale six cent loaf, and mix it with nearly as much beef suet, chopped as fine as possible. Add a grated nutmeg, and two large table-spoonfuls of sugar. Beat four eggs with four table-spoonfuls of white wine or brandy. Mix all well together to a stiff paste. Flour your hands, and make up the mixture into balls or dumplings about the size of turkey eggs. Have ready a pot of boiling water. Put the dumplings into cloths, and let them boil about half an hour. Serve them hot, and eat them with wine Sauce.

Directions for Cookery, In Its Various Branches.
Ladies and Professional Cooks.
Containing
The Whole Science and Art of Preparing Human Food. (Year 1840)

Recipe: Vienna Dumplings

Mix 2 EGGS and 1/2 cup of water, a pinch of salt and enough flour to make a stiff batter. Then drop by the tablespoonful into boiling salted water until they rise to the surface. Remove to a platter and fry some onions in hot butter. Sprinkle with salt and pepper and pour over the DUMPLINGS.

Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)

Recipe: Swiss Potato Dumplings

Boil 6 potatoes, then grate them. Mix with 2 tablespoonfuls of flour and 2 tablespoonfuls of butter and 3 EGGS. Make into a soft dough; roll out and then spread with fried bread-crumbs. Make into round DUMPLINGS and let boil twenty minutes. Serve hot with melted butter poured over.

Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)

Recipe: Jewish Dumplings

Soak 6 crackers in water; then press dry. Fry 1 chopped onion in butter and pour over the crackers. Add 3 EGGS and chopped parsley; sprinkle with salt, pepper and nutmeg. Mix all with some cracker-meal until you can form into balls and boil in salted water until done. Serve hot with melted butter poured over them, and garnish with parsley.

Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)

Recipe: French Baked Apple Dumplings

Peel and core apples; sprinkle well with sugar. Then mix some cold boiled rice with 1 egg, a pinch of salt, sugar and cinnamon, flour enough to make a dough. Cover the apples with the dough; put in a well-buttered baking-dish with 2 tablespoonfuls of butter and bake to a delicate brown. Serve with whipped cream.

Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)