[Sca-cooks] Re: Sca-cooks Digest, Vol 16, Issue 63

[Chass Brown]

I didnt specify which kind of dumplings other than Chicken lol


Chass of Rundel of Ansteorra aka
Charinthalis Del Sans of the portable Chariot
Honorable Recruiter of the House of the Red Shark (Have you seen my Belaying 
Pin??)
Muddeler of Mead, Ailment of Ale, Whiner of wine.
----- Original Message ----- 
From: "Daniel Myers" <edouard at medievalcookery.com>
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
Sent: Wednesday, September 22, 2004 12:44 PM
Subject: Re: [Sca-cooks] Re: Sca-cooks Digest, Vol 16, Issue 63



On Sep 22, 2004, at 1:18 PM, Martha Oser wrote:

>> Considering that drop dumplings use baking powder (ca 1800?) for 
>> leavening, I'd say that they're pretty much not period. You might find a 
>> recipe with bread dough being dropped into a boiling soup, but I haven't 
>> come across such a recipe yet. - Doc
>
> Hmm, well they don't necessarily have to be drop dumplings, do they?  My 
> grandmother used to make cream of wheat-based dumplings to put in chicken 
> noodle soup and I don't think they had any leavening in them.  Too bad 
> she's dead or I'd ask her how she did them...

He'd specifically asked about drop dumplings (which are the proper kind
  ;-)  ).

Other forms of "Chicken & Dumplings" are more likely, such as those
which are essentially really thick pieces of noodle in a thick chicken
stew.

Cream of Wheat contains calcium carbonate.  Is that a leavening agent,
or is it there to prevent caking or somesuch?


 From http://www.kraftfoods.com

CREAM OF WHEAT® Dumplings

3/4 cup milk
1/4 tsp. salt
1/4 cup CREAM OF WHEAT Cereal (1-minute, 2-1/2 minute or 10-minute cook
time), uncooked
1 egg, beaten
1 Tbsp. margarine or butter
1/2 tsp. parsley flakes
hot soup or stew

MIX milk and salt in medium saucepan. Bring to boil on medium-high
heat. Gradually add cereal, stiring constantly until well blended.
Reduce heat to medium; cook until thickened, stirring constantly.
Remove from heat.

ADD egg, margarine and parsley; mix well.

DROP 10 spoonsful of dough into large pot of simmering soup or stew;
cover. Cook 8 to 10 minutes or until dumplings have doubled in size and
are cooked through.

Note: To ensure light and fluffy dumplings, leave the pan covered until
the cooking time is almost complete. Checking them too early can cause
them to deflate.


Ingredients: WHEAT FARINA, WHEAT GERM. VITAMINS & MINERALS: CALCIUM
CARBONATE, FERRIC PHOSPHATE (SOURCE OF IRON), NIACIN, THIAMIN
MONONITRATE (VITAMIN B1), RIBOFLAVIN (VITAMIN B2), FOLIC ACID.


- Doc


-- 
-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-
  Edouard Halidai  (Daniel Myers)
  Pasciunt, mugiunt, confidiunt.
-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-


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