Currant Dumplings
From The book of plain cooking, 1904
Presented as published in 1904. 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 The book of plain cooking (1904) by Ethel Archer, page 49. The excerpt below is the record exactly as published.
Currant Dumplings Chop a quarter of a pound of suet, and add two tablespoonsful of flour, a pinch -of salt, some currants, and a little spice ; beat an egg up in a little milk
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