Mrs Beeton Dampfnudeln
This is an
original Mrs. Beeton recipe taken from her famous book,
Beeton’s Book of Household Management. Both the quantities and text
have been reproduced as originally published, with the exception of a
little reformatting of the ingredient list to make it easier to follow.
1oz = 25g
1lb = 450g
1 gill =
1 teacup =
1 pint =
1 quart =
1 lb. of flour,
1/4 lb. of butter,
2 small tablespoonfuls of yeast,
2 tablespoonfuls of finely-pounded sugar,
a very little salt.
Mode.—Put the flour into a basin, make a hole in the centre, into which put the
yeast, and rather more than 1/4 pint of warm milk; make this into a batter with
the middle of the flour, and let the sponge rise in a warm temperature. When
sufficiently risen, mix the eggs, butter, sugar, and salt with a little more
warm milk, and knead the whole well together with the hands, beating the dough
until it is perfectly smooth, and it drops from the fingers. Then cover the
basin with a cloth, put it in a warm place, and when the dough has nicely risen,
knead it into small balls; butter the bottom of a deep saut-pan, strew over some
pounded sugar, and let the dampfnudeln be laid in, but do not let them touch one
another; then pour over sufficient milk to cover them, put on the lid, and let
them rise to twice their original size by the side of the fire. Now place them
in the oven for a few minutes, to acquire a nice brown colour, and serve them on
a napkin, with custard sauce flavoured with vanilla, or a compte of any fruit
that may be preferred.
Time.—1/2 to 3/4 hour for the sponge to rise; 10 to 15 minutes for the
puddings to rise; 10 minutes to bake them in a brisk oven.
Sufficient for 10 or 12 dampfnudeln.
Seasonable at any time.
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