{"id":25,"date":"2010-10-10T00:03:34","date_gmt":"2010-10-10T00:03:34","guid":{"rendered":"http:\/\/www.cooks.stierbach.atlantia.sca.org\/?p=25"},"modified":"2010-12-02T00:05:16","modified_gmt":"2010-12-02T00:05:16","slug":"chicken-dumplings-from-sabrina-weslerin","status":"publish","type":"post","link":"http:\/\/www.cooks.stierbach.atlantia.sca.org\/?p=25","title":{"rendered":"Chicken Dumplings from Sabrina Weslerin"},"content":{"rendered":"<p>Chicken Dumplings &#8211; From Sabrina Weslerin.\u00c2\u00a0 <a href=\"http:\/\/www.daviddfriedman.com\/Medieval\/Cookbooks\/Sabrina_Welserin.html\" target=\"_blank\">This is an excellent translation webpage<\/a> with a lot of Germanic recipes.<\/p>\n<p><strong>193 How to make chicken dumplings <\/strong><\/p>\n<p>Take the meat from two chickens. After it is cooked chop it finely, mix grated Parmesan cheese in with it and color it yellow and stir it together. You should also put mace and pepper into it. After that prepare a dough. Make a thin flat cake and put the above described filling on it and form it into a dumpling and join the two ends together. Cook it in broth as long as for hard- boiled eggs and serve it warm.<\/p>\n<p>I  used to rotisserie chickens and took the meat and chopped it roughly.\u00c2\u00a0  Yellow food coloring was used for the &#8220;color it yellow&#8221;.\u00c2\u00a0 Due to time  constraints I used pre-made pie dough for the &#8220;dumplings&#8221;.\u00c2\u00a0 They aren&#8217;t  really dumplings in the modern sense, they were more potsticker style  dumplings vs. the chicken and dumplings made with dropped dough that I  expected when first reviewing this recipe.<\/p>\n<p>MEADHBH<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Chicken Dumplings &#8211; From Sabrina Weslerin.\u00c2\u00a0 This is an excellent translation webpage with a lot of Germanic recipes. 193 How to make chicken dumplings Take the meat from two chickens. After it is cooked chop it finely, mix grated Parmesan cheese in with it and color it yellow and stir it together. You should also [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5,3,1],"tags":[],"class_list":["post-25","post","type-post","status-publish","format-standard","hentry","category-chicken","category-recipes","category-uncategorized"],"_links":{"self":[{"href":"http:\/\/www.cooks.stierbach.atlantia.sca.org\/index.php?rest_route=\/wp\/v2\/posts\/25","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.cooks.stierbach.atlantia.sca.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.cooks.stierbach.atlantia.sca.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.cooks.stierbach.atlantia.sca.org\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/www.cooks.stierbach.atlantia.sca.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=25"}],"version-history":[{"count":0,"href":"http:\/\/www.cooks.stierbach.atlantia.sca.org\/index.php?rest_route=\/wp\/v2\/posts\/25\/revisions"}],"wp:attachment":[{"href":"http:\/\/www.cooks.stierbach.atlantia.sca.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=25"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.cooks.stierbach.atlantia.sca.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=25"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.cooks.stierbach.atlantia.sca.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=25"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}