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Dumpling and Pudding Pastes

Name: Dumpling and Pudding Pastes
Yield: 8 servings
Ingredients: ten oz. of very dry beef suet; one lb. of flour; one-half oz. of salt; one and one-half oz. of sugar; one-third pint of water

From A guide to modern cookery, 1909

Serves 8

Do not knead the paste.

Presented as published in 1909. 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

Nutrition per serving

531Calories

7 gProtein

49 gCarbs

34 gFat

Full nutrition (33 nutrients)

Calories531 kcal

Protein6.7 g

Carbohydrates49 g

Fiber0 g

Sugars5.3 g

Total Fat34 g

Saturated Fat19 g

Monounsaturated Fat11 g

Polyunsaturated Fat1.1 g

Cholesterol24 mg

Sodium692 mg

Potassium83 mg

Calcium13 mg

Iron3.3 mg

Magnesium16 mg

Phosphorus67 mg

Zinc0.5 mg

Copper0.1 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.5 mg

Vitamin K1.3 mcg

Vitamin B60 mg

Vitamin B120.1 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.3 mg

Niacin (B3)3.9 mg

Folate91 mcg

Choline2 mg

Caffeine0 mg

Water26 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 398. The excerpt below is the record exactly as published.

DUMPLING AND PUDDING PASTES Break up ten oz. of very dry beef suet, and carefully clear it of all little pieces of skin and connective tissue. Chop it up as finely as possible; sift one lb. of flour on to the mixing- board; hollow it out; and put into the hollow one-half oz. of salt, one and one-half oz. of sugar, one-third pint of water

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