Recipes > Miscellaneous Recipes > Norfolk Dumplings

Norfolk Dumplings


  • 2 pounds of flour
  • 1 pint of milk
  • good pinch of salt


Let all these ingredients be well mixed in a pan, and after dividing the paste into twelve equal parts, roll these into balls, drop each of them into a pot half full of boiling water on the fire, and allow the dumplings to continue boiling rather fast for half-an-hour, at the end of which time they will be done. They should then be eaten while hot, with a little butter or dripping, and either sugar, treacle, or salt. Norfolk dumplings are most excellent things to eke out an insufficient supply of baked meat for the dinner of a large family of children.


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A Plain Cookery Book for the Working Classes (1852).

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