Half-hour Dumplings

Ingredients

• half a pound of beef suet
• half a pound of finely-grated bread-crumbs
• two ounces of moist sugar
• four ounces of currants
• the rind of half a lemon
• a quarter of a nutmeg
• a pinch of salt
• a tea-spoonful of baking-powder
• a table-spoonful of flour
• two well-beaten eggs

Method

1. 1

   Shred suet finely, mix with bread-crumbs, sugar, currants, lemon rind, nutmeg, salt, baking powder, and flour.

2. 2

   Work into a paste with eggs and water if needed.

3. 3

   Form small balls, tie in floured cloths, and boil for 30 minutes.

4. 4

   Serve with sweetened sauce.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 674. The excerpt below is the record exactly as published.

a table-spoonful of flour, mbced smoothly with a tea-cupful of new milk, and put it on the fire again, and with it the pieces of fish which have been put aside. Let them boil until they are sufficiently cooked, which will be in a few minutes, and take ofif immediately, or they will break. Send toasted bread cut into dice to table with the soup. Probable cost, 2s. Sufficient for six persons. Half-hour Dumplings.— Take haK a pound of beef suet, free from skin, and shred it finely. Mix with it half a pound of finely- grated bread-crumbs, and add two ounces of moist sugar, four ounces of currants, cleaned and picked, the rind of half a lemon, finely-minced, a quarter of a nutmeg, grated, a pinch of salt, a tea-spoonful of baking-powder, and a table- spoonful of flour. Mix thoroughly, work to a light jjaste with two well-beaten eggs

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