Recipes

Dumplings

Recipe No. 314 from the U.S. Army's WWII cookbook — Meat. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Army TM10-412 · Meat

Serves 100 servings
View source — TM 10-412 Army Recipes (War Department, 1944) ↗

Recipe No. 314 from the U.S. Army’s WWII cookbook — Meat. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Ingredients

  • Flour, sifted — 8 pounds (8 No. 56 dippers)
  • Baking powder — 6 ounces (⅓ mess kit cup)
  • Salt — 3 ounces (6 mess kit spoons)
  • Water — 3 to 4 quarts (3 to 4 No. 56 dippers)

Directions

Key ingredients

Baking Soda & Baking Powder

  1. Sift flour, baking powder and salt together.
  2. Add water to make a stiff drop batter.
  3. Drop by spoonfuls on top of meat stew.
  4. Cover tightly and steam 15 minutes without removing cover from kettle during the cooking period.

Notes

SCALED TO 8 SERVINGS (the original is ÷12.5): Flour, sifted — 10¼ oz Baking powder — ½ oz Salt — about 1½ tsp Water — scale to taste (3 to 4 quarts (3 to 4 No. 56 dippers))

Serve dumplings separately or on top of meat.

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 314, Meat. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.