Bavarian Bread Dumplings Recipe

Ingredients

10 to 12 slices stale bread
1 tsp salt
1 1/2 cup lukewarm milk
3 slice bacon, diced
1 small onion, chopped
1 tbsp minced parsley
1 tsp marjoram
2 eggs
1 breadcrumbs if needed


Directions

Cut bread or rolls, with crusts, into small pieces, put in a bowl and
sprinkle with salt. Pour lukewarm milk over bread and let soak for an
hour. If there is excess milk in bowl at that time, pour it off. Fry
bacon in skillet with chopped onion until bacon is almost crisp and
onion is soft and golden. Toss in parsley and marjoram and saute 3 or
4 minutes. Add bacon, onion and herbs to bread mixture. Mix eggs in
thoroughly. If dumpling batter is to soft to form, add breadcrumbs, a
tablespoon at a time, until batter is firm enough. With wet hands or
two wet tablespoons, form a test dumpling. Drop into boiling salted
water and simmer, partially covered for 20 minutes.

10 to 12 Dumplings

FROM "The German Cookbook by Mimi Sheraton" Submitted By RHOMMEL
On FRI, 24 NOV 1995 164521 ~0500


Servings: 4 servings

 

 

Bavarian Bread Dumplings Recipe brought to you by Recipe Ideas


Categories: Bread; Breads; German


The History of Recipes

Historians have tracked the existance of recipes back into antiquity, in truth as far back into recorded history as the Egypt of the Pharoahs, and possibly even further than that. Interesting though that is, generally, these old records were just basic hieroglyphic or cunieform recipes for food preparation.

Fascinatingly, the most ancient recipe discovered, according to food historians is a collection of tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `blissful`.

As our culinary historical trip moves on a few more years there are two interesting cookery books published in the 14th Century ; a cookery book entitled `Forme of Cury`, and another named `Curye on Inglish`. Despite their titles, these books have no connection with the indian curry that is served today, but instead recipes for the types of meals enjoyed by the rich and wealthy people of the period.

Over the following few hundred years, the wealthy families of the West tried to lay on the most extravagent banquests, and consequentially cooks and their recipe collections could command a high salary. However, it wasn`t until the 19th century that fine cooking and recipe publications reached a high level of popularity. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted much of their lives to collating, verifying, and publishing recipes to allow everyone to enjoy them.

By the arrival of the 20th century, cooking books were increasing in popularity as a result of better eduction, people having more free time and having more money to spend.

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We hope you enjoy this Bavarian Bread Dumplings recipe.

 


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