{"id":5875,"slug":"dumplings-for-stews-pot-pie-etc","title":"Dumplings, for stews, pot pie, etc.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["One quart of flour","Three heaping teaspoonfuls of baking powder","One-half teaspoonful of salt","Some sweet milk"],"ingredients_norm":["flour","baking powder","salt","sweet milk"],"steps":["Sift the baking powder, salt and flour, four times.","Add enough milk to make rather a stiff dough or batter.","Drop by spoonfuls into boiling broth.","There should be broth enough to cook up around the dumplings, but not enough to cover them.","Boil for half an hour, and do not lift the cover until done."],"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/39550","source_ref":"pg:39550:w103:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"49bf2340b766d4cced86c9dd3816e7d25296fb20e507604ce7f39bdf06f58cf5","created_at":"2026-08-02T16:46:31Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), 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/dumplings-for-stews-pot-pie-etc"}