{"id":7260,"slug":"bairische-dampfnudeln-no-2","title":"BAIRISCHE DAMPFNUDELN, No. 2","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one cake of compressed yeast","a cup of lukewarm milk","a teaspoon of sugar","a teaspoon of salt","a pint of flour","a small cup of milk","one egg","more flour","one tablespoon of butter","prune sauce"],"ingredients_norm":["cake of compressed yeast","lukewarm milk","sugar","salt","flour","milk","egg","more flour","butter","prune sauce"],"steps":["Make the dough just as you would in the above recipe, adding a tablespoon of butter.","After they have risen, steam instead of baking them.","If you have no steamer improvise one in this way: Put on a kettle of boiling water, set a colander on top of the kettle and lay in your dumplings, but do not crowd them.","Cover with a close-fitting lid and put a weight on top of it to keep in the steam.","When done they will be as large again as when first put in.","Take up one at first to try whether it is done by tearing open with two forks.","If you have more than enough for your family, bake a pan of biscuits out of the remaining dough.","Serve dumplings hot with prune sauce."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w50:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.85,"content_hash":"9ed04b243fa2ad1723b1b84d165f6bf0fecb9cb3dce6897e377dc52b3533c888","created_at":"2026-08-02T16:58:44Z","updated_at":"2026-08-02T16:58:44Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/bairische-dampfnudeln-no-2"}