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Historical Cooking: Indian Dumplings

INDIAN DUMPLINGS

1 qt. corn meal
1/2 tsp. salt
1 tbs. butter OR 2 tbs. suet, chopped fine
2 eggs, beaten
Milk
Wheat flour to coat dumplings

Sift a quart of fine Indian [corn] meal, mix with it a salt-spoonful of salt, a spoonful of butter, or two of finely chopped suet, two well beaten eggs and enough sweet milk to make it into good bread dough. Work it well with your hands, make it into dumplings the size of a large biscuit, flour them well, drop them into a pot of boiling water, and boil them briskly till done. Be very careful in serving them, lest you break them. Eat them warm with molasses. Indian dumplings are sometimes eaten with corned pork or bacon. In such cases they should be boiled with the meat with which they are served.

From The Kentucky Housewife by Lettice Bryan, 1839.

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