One in ten! one in ten! For why should the vicar have one in ten? For why should the vicar have one in ten? For staying while dinner is cold and hot, And pudding and dumpling's burnt to pot; Burnt to pot! burnt to pot! Till pudding and dumpling's burnt to pot, Burnt to pot! burnt to pot!英文原著 · 《Ancient Poems》
Another method of improving this soup is to mix it with small dumplins, or meat-balls, made of bread, flour, and smoked beef, ham, or any other kind of salted meat, or of liver cut into small pieces, or rather MINCED, as it is called.--These dumplins may be boiled either in the soup or in clear water, and put into the soup when it is served out.英文原著 · 《ESSAYS-1》
This mass was made into dumplins, and these dumplins were boiled half an hour in clear water. Upon taking them out of the water, they were found to weigh 5 lb. 24 loths; and dividing them into twelve equal portions, each portion weighed 15 1/3 loths; and the cost of the whole (15 creutzers), divided by twelve, gives 1 1/4 creutzers for the cost of each portion.英文原著 · 《ESSAYS-1》
This made into dumplins;--the dumplins, after being boiled, were found to weigh eight pounds eight loths, which, divided among twelve persons, gave for each twenty-two loths.--And the cost of the whole (31 1/2 creutzers), divided by 12, gives 2 15/24 creutzers for each portion.英文原著 · 《ESSAYS-1》
These ingredients being made into dumplins, the dumplins after being properly boiled were found to weigh 8 lb.--This gave for each portion 21 1/3 loths; and the amount of the cost (23 creutzers), divided by 12, the number of the portions, gives for each 1 11/12 creutzers.英文原著 · 《ESSAYS-1》
June 21st, 1795. Bill of Fare. Boiled beef, and bread soup, with bread dumplins. Details of expenses, etc. for the boiled beef and bread soup. The same as yesterday, For the dumplins.英文原著 · 《ESSAYS-1》