[Sca-cooks] re:dumplings

[Mark Hendershott]

At 10:59 AM 9/22/04 -0700, you wrote:
>At 10:42 AM 9/22/2004, you wrote:
>>  I am looking in a book I am reading now and the first RECORDED recipe 
>> in a recipe book is from 1653. The dumplings were made of flour, pepper, 
>> salt, yeast and water, made into tiny manchets and boiled in water for 
>> an hour. These were served buttered. Earlier dumplings it says would 
>> have been cooked in a broth in the stew pot.
>>~Amanda~
>
>My Mennonite grandmother used to make something she called 'rivels', which 
>were kind of mini-dumplings- basically a dough of flour, milk, and egg, 
>cut into little pieces with a fork- about the size of peas, of cherry 
>pits. She especially put them into chicken soup. I liked them ok- but I 
>never cared for regular dumplings, which were basically lumps of 
>undercooked dough to me. Bleah.
>
>Maybe when the weather cools off a bit I'll give them a try.
>
>'Lainie

Sounds like the mini dumplings my mother-in-law learned to make from her 
Hungarian mother-in-law.  Chicken Paprikash, good stuff.

Simon Sinneghe
Briaroak, Summits, An Tir