Dumplings, Half-hour
From Cassell's dictionary of cookery, 1892
Serves 6
Sufficient for eight or ten dumplings.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 477. The excerpt below is the record exactly as published.
Dumplings, Half-hour.— Shred very finely half a pound of beef suet, and prepare the same weight of bread-crumbs, with the addition of one table-spoonful of flour, three ounces of currants, two ounces of sugar, a little lemon-peel and grated nutmeg, with three weU- beaten eggs
Cook this with the app: pantry check, scaling, and the assistant.