[Sca-cooks] Period or no?

[Brett McNamara]

Indeed, baking powder is hardly a requirement.  

It does make the little cannon balls lighter, but then so does beer. 
As a side question, any reason for yolk in particular, rather the
whole thing?

If you think about it, a drop dumpling is a rather primitive form of
pasta... oh, wait, spaetzle!  Spaetzle's kind of a dumpling pasta
missing link if ever there was one.  It's usually about elbow macaroni
to gnocchi size, but I recall seeing specimens drop dumpling size.


On Wed, 22 Sep 2004 11:34:06 -0600, Kathleen A Roberts <karobert at unm.edu> wrote:
> On Wed, 22 Sep 2004 12:18:45 -0400
>   Daniel Myers <edouard at medievalcookery.com> wrote:
> 
> >Considering that drop dumplings use baking powder (ca
> >1800?) for leavening, I'd say that they're pretty much
> >not period.
> 
> yes, but if you use beaten egg yolk instead of the baking
> powder.... they are a little chewy, but good.
> 
> cailte
> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
> "Being Irish, he had an abiding sense of tragedy which
> sustained him through temporary periods of joy."
> W. B. Yeats
> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
> Kathleen Roberts
> University of New Mexico
> Office of Freshman Admisions
> Administrative Asst. II
> 505-277-6249
> 
> 
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