Currant Dumpling

Ingredients

• half a pound of dried currants
• every pound of flour
• milk to make a light batter

Method

1. 1

   Make a light suet crust, mix currants with flour, add milk to form a batter.

2. 2

   Boil in one large dumpling or several small ones.

3. 3

   Serve with lemon juice and sugar.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 440. The excerpt below is the record exactly as published.

half a pound of dried currants ; beat a quarter of a'pound of butter to a cream ; mix with it a quarter of a pound of sifted sugar, half a pound of dried flour, the yolks of four and the whites of three eggs well beaten, the cm-rants, and a tea-spoonful of powdered cinnamon ; beat all well together for a quarter of an hour-. An- other way (economical) : Eub a quarter of a pound of di-ipping into one pound of flour; add a pinch of salt, two heaped tea-si^oonfuls of baking powder, three ounces of picked currants, two table-spoonfuls of sugar, half a nutmeg grated, and enough milk or water to form a light dough. Time, about twenty minutes to bake. Sufiicient, one pound of flour, with the other ingredients, will make about one dozen cakes. Probable cost, from ^d. to 2d. each. ^ Currant Champagne. — Take four quarts of very ripe white currants and four quarts of very ripe red currants ; pour over them six quarts of cold water, and bruise and stir them about every day for six days. Strain the juice through a jelly-bag, and put four- pounds of loaf sugar to every gallon of liquid ; add one ounce of isinglass, dissolved in a little water, and two table-spoonfuls of fresh yeast. Leave the wine for two or three days, then put it into a cask, which, when the fermentation is quite over, must be closed. It will be ready to use in six or eight months. Probable cost of currants, variable ; when plentiful, 4d. per quart. Currant Cream Ice. — Take one piut of red cui-rant- juice {see Currant, Eed, Cream), mix with it a pint of cream, sweeten and freeze. A few raspberries or strawberries are an improvement. The ice-cream may be made A\-ith red currant jelly instead of juice if the fresh fruit is not in season. Currant- water ice is much more wholesome and refreshing than cream ice. It is made by mixing half a pound of sugar, a table-spoonful of lemon-jiiice, and a cupful of water with every pint of juice, and then freezing the mixture like cream. Time, half an hour. Probable cost, 2s. 6d. per quart [see also Currant Water Ice). Currant, Red, Cream. — Express a pint of red currant-juice. In order to do this pick the currants and put them into an earthen jai-. Cover it closely and put it into a large pan of cold water, which must be so full that it wiU reach to the top of the jar. Let it simmer for two hours. Drain the juice from the currants, mix a pint of it with a pint of thick cream, and whisk it until thick. Sweeten with loaf sugar. Probable cost, 2s. 6d. Sufficient for one qua:t. Currant, Red, Cream (another way). — Put a small jar of red currant- jelly, the juice of a lemon, half a cupful of water, and two table-spoonfuls of sugar into a saucepan. When the jelly is dissolved, let the mixture cool a little, then add more sugar if necessary. Time, haK an hour. Probable cost, 2s. 6d. Suffi- cient for one quart. Currant Custard.— Express the juice from some fine fresh ripe currants. This is best done by putting them in a jar, which must be covered closely and placed in a large pan of cold water, and simmered gently until the juice flows freely. ]\Iix a pint of water with everj- pint of juice, add a little sugar, and put the liquid on the tire. 5Iix half a pound of ground rice smoothly with a little of the liquid while cold, and add this gradually to the rest. Let it simmer gently, stirring it constantly, xmtil it is quite smooth and well thickened, then pour it into cups or glasses to be taken as custard. Grate a little nutmeg, and put one ratafia on the surface of each custard. The custards are the better for standing a night to stiffen. If set in some very cold place — for instance, in a tin pail plunged in a tub of cold water fresh drawn from the pump ■ — these custards will be as pleasant to the palate in sultry weather as iced custards, without their- disadvantages. Arrowroot may be used instead of ground rice. By increasing the quantity of either ingredient, the custard may bo made stiff enough to be set in a mould, and tui-ned out before serving. Time, a quarter of an hour to boU ; about two hours to express the juice. Probable cost, 8d. Sufficient for six persons. Currant Custard (another way). — Take a breakfast-cupful of red currant-juice, ex- pressed as in the last recipe. Pour it when hot upon a quarter of a pound of loaf sugar, and stir it till the sugar is dissolved. Put it into a saucepan, and add to it very gradually the well- beaten yolks of four eggs. Stir' it over a moderate fire till it begins to thicken, then pour it out and continue to stir till nearlj' cool, when a cupful of cream must be added. Serve in custard glasses. Time to simmer, a few^ minutes. Probable cost. Is. 8d. Sufficient for six or eight glasses, each one three-parts full. Currant Dumpling.— Make a light suet crust [see Crust, Suet). Before moistening it mix haK a pound of diied currants with everj- pound of flour. Add milk to make a light batter

Cook this with the app: pantry check, scaling, and the assistant.