3 tsp baking powder
1 cup flour
1 medium egg
6 tbsp cold water
1 tbsp oil
1 tsp salt
Directions
Beat the egg well then add the 6T of cold water. Measure the Water
carefully. Add the oil and salt and whisk together. Mix the
baking-powder and flour together. Blend the two mixes into a smooth
batter quickly. Drop into boiling stew and cover continuing to boil
for 15- 20 mins. Try to resist the urge to peek too often - the
dumplings will rise and produce a light tender crust - a cold draught
will cause them to fall. They can also be served as a dessert by
cooking in boiling water and served with pancake syrup or jam
drizzled over them. As a young boy scout in England during the war
these were or main camp dessert as the ingredients were usually
available from our skimpy home "Rations". There we called them
"Sinkers". We cooked and ate them by the dozen with our "fresh-air"
appetites and the name described the resulting feeling in our young
bellies quite well ! When I am travelling I usually make up the dry
ingredients into batches and carry them in zip-lock bags ready to add
liquid and the egg when I am ready to use them.
Servings: 8 dumplings
Never Fail Dumplings Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
Food historians have found proof that recipes existed way back into ancient history, in fact as far back into recorded history as the Egypt of the Pharoahs, and potentially, even further back. Interesting though that is, in the main part, these old records were just simple hieroglyphic recipes for preparing food.
Interestingly, the most ancient recipe in existence, according to academics are some tablets in the Sumerian language 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 having made anyone who tried it feel exhilarated. Later on, in Roman times 25BC a man called Apicius compiled some scripts showing how to cook the recipes prepared by his fellow Romans. In his works, he describes how the meals of wealthy Romans were divided into starters, main course and dessert, a style of dining still practiced today. This early Roman chef recounts how the Roman cooks were skilled in the use of a good variety of spices and herbs, including a few that will be familiar to modern cooks such as basil, mint and parsley. In the fifteenth century, knights returning from the crusades brought us many new foods and spices from Arab cooking, including spices like basil and rosemary. These new foods and tastes led to a torrent in recipe publications, many of which are now in private libraries. During the succeeding few hundred years, the rich families of Europe strove to serve the most extravagent banquests, and as a consequence, the best chefs and their collection of recipes were at a premium. However, it was during the nineteenth century that haute cuisine and recipe collections rose to prominence. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted much of their lives to collecting, testing, and publishing the recipes that were being prepared for the better households. By the arrival of the 1900s, recipe books were starting to become popular as a result of more people being able to read, people having increased leisure time and having more disposable income. |
We hope you enjoy this Never Fail Dumplings recipe.
