| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Danish | 1 | Servings | |
INGREDIENTS
| 1 1/2 | c | Milk; scalded |
| 2 | tb | Butter; (or other shortening) |
| 1 | Generous c. flour | |
| 2 | Eggs | |
| A dash of salt | ||
| Grated nutmeg |
INSTRUCTIONS
Mrs. Arthur Donnelly Not all Mormons mere Midwesterners of British descent. This recipe originated with the donor's grandmother, Mary Jane Nelson, of Danish extraction. Similar recipes, usually without the nutmeg, are recorded for nineteenth-century Midwestern cooks of candinavian extraction; nutmeg is a common Scandinavian spice and often was added by American cooks to make the ethnic origins of a recipe clear. Scald the milk and shortening together. Add the flour and stir into a hard lump over the heat in a cast iron skillet. Transfer into a bowl, let it cool a bit, and add the eggs, salt, and nutmeg. Mix with a fork and put into boiling chicken stew by teaspoonfuls. Dip the spoon into the stock between each spoonful so that the dumpling dough will slide off the spoon easily. Cook the dumplings 15 to 20 minutes, or until they are light and tender and float on the top of the stock. Posted to recipelu-digest by LSHW <shusky@erols.com> on Feb 09, 1998
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