Currant Dumplings

Ingredients

• ½ lb. flour.
• 2 to 3 oz. suet.
• 3 oz. currants.
• 1 gill milk.
• 1 tea-sp. baking powder.
• ½ tea-sp. salt.

Method

1. 1

   Sieve the flour and add the finely chopped suet, salt, and baking powder.

2. 2

   Clean the currants and mix with the other ingredients.

3. 3

   Moisten into a dough with the milk and knead lightly.

4. 4

   Form into small balls and drop into boiling water, boiling until cooked.

5. 5

   Lift out and serve hot with a sweet sauce.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 644. The excerpt below is the record exactly as published.

Currant Dumplings \ lb. flour. 2 to 3 oz, suet. 3 oz. currants. 1 gill milk. 1 tea-sp. baking powder. £ tea-sp. salt. Sieve the flour and add to it the suet finely chopped, salt and baking powder. Clean the currants and mix them with the other ingredients. Moisten into a dough with the milk, and knead lightly until free from cracks. Form into small balls with the hands, using a little flour to prevent the dough sticking. Drop these into a saucepan of fast-boiling water, and boil quickly until well cooked. Lift out with a draining spoon, and serve the dumplings very hot. A sweet sauce may be served separately. Time to boil, 20 to 25 minutes. Sufficient for 4 or 5 persons. Probable cost, 4 d. 1765. Dampf Nudeln | lb. flour.

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