- 5 cups fresh blackberries
- 1/2 cup water (optional)
- 1 to 1-1/4 cups sugar
- 1 to 1-1/2 cups flour, sifted
- 1-1/2 tspn baking powder
- 1 tspn salt
- 2 tbspns sugar
- 2 tbspns shortening
- 1 egg
Put the blackberries in a saucepan. Add sugar to taste, and water if the berries seem dry.
Sift the flour with baking powder, salt, and 2 tablespoons of sugar. Cut in the shortening. Beat the egg slightly in a measuring cup, adding enough milk to make 3/4 cup. Combine with the dry ingredients, mixing lightly.
Bring the berries to a boil. Dip a tablespoon into the boiling berries, then dip out a rounded tablespoon of batter and drop onto the berries. Repeat with rest of the batter.
Cover pan. Cook gently for 12 to 15 minutes. Uncover and test for doneness. Serve the dumplings with berries as a sauce. Maybe be served hot or cold, with or without cream.
More "Lost" Dumpling RecipesCivil War Potato Dumplings (1864)
Peach Dumplings (1927)
(Origin - "No Regrets Cookbook" by the Junior League of Portland, Oregon, 1974.)
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