Regency Dish: Dumpling Loaves

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323 To make Dumpling Loaves An English pint of water half an ounce of butter a quarter of a lemon rind kept whole and boiled in water three spoonfuls of flour worked all well together till perfect ly smooth to be kept over the fire the whole time then it is taken off the fire a whole egg put in and worked well up then anotheradd ed and also a third worked all well together very smooth then put it on your paste board and gently roll it out in rolls about two inches long and one round glaze the tops with yolks of eggs and a little water then bake it in a very slow oven when of a light brown and a little crisp at the top and bot tom open one side and put what sweet meats you please in it The New Practice of Cookery, Pastry, Baking and Preserving: Being the Country Housewife’s Best Friend. (1804). United Kingdom: J. Moir.

Bread dumplings are fairly common in different European and Eastern European cuisines, but this receipt from 1804 naturally requires an “English” pint of water.

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