INGREDIENTS

INSTRUCTIONS

Sift the dry indredients together and mix in the butter with vingers
till it resembles breadcrumbs. Mix egg and milk and add to above.  Boil
water (must be about 3 cm deep) with a pinch of salt in a  casserole
with a lid. Use a teaspoon dipped in boiling water to put  spoonfulls
of the dough into the boiling water. Cover with tight  fitting lid and
cook slowly for 10 minutes (please don't peek, as  this will cause the
dumplings to "fall down" and become rubbery)  Remove from heat, pour
into a serving bowl and put dots of butter on  top. Sprinkle a lot of
cinnamon sugar over and serve with vanilla  custard.  Posted to
rec.food.recipes by japlady@nwu.edu (Rebecca Radnor) on  1995,

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Nutrition (calculated from recipe ingredients)
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Calories: 654
Calories From Fat: 171
Total Fat: 19.2g
Cholesterol: 218.3mg
Sodium: 2255mg
Potassium: 515mg
Carbohydrates: 94.2g
Fiber: 2g
Sugar: <1g
Protein: 22.9g