[Sca-cooks] re:dumplings

[Bill Fisher]

I grew up on rivels.  Or they are sometimes called "rags".  You have
to be patient
and let your rivels cook through.   I don't eat them anymore but there are times
when it would be nice to have them, especially in a big pot of pot pie soup like
my Mom would make to feed the masses when I was a kid.


Cadoc


On Wed, 22 Sep 2004 10:59:38 -0700, Laura C. Minnick <lcm at jeffnet.org> 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
> -it's still clear and low-70s here. Enjoy it while you can, left-coasters!
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