Currant Dumplings
From A year's cookery, 1880
Serves 6
Alternatively, the mixture can be boiled all together in a cloth, but it will need to boil much longer.
Presented as published in 1880. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 304. The excerpt below is the record exactly as published.
Currant Dumplings. Oyster Sauce. Dry Toast. Beef Hash. Brown and White Bread Mashed Potatoes. and Butter. Haricot Beans. Marmalade. Town Pudding. Milk Toast. Cheese. Marketing. For the Day.— Half a pound of good Beef Suet ; three or four pounds from the middle of a Cod, or from six to eight pounds of the head and shoulders ; a dozen large Oysters, or a tin of Preserved Oysters ; Potatoes ; Apples ; Parsley. For To-morrow.— Mustard and Cress for Breakfast. Breakfast. — Prawns (served November 9th) ; Pickled Pork (April 25th), boiled yesterday. Milk Toast (June 17th). Luncheon. — Cow Heel with Parsley (February 20th). Currant Dumplings. — Make the mixture as for baked plum pudding (February 25th). Divide it into pieces the . size of an e
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Cook this with the app: pantry check, scaling, and the assistant.