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Lemon Dumplings (3)

Name: Lemon Dumplings (3)
Yield: 12 servings
Ingredients: 1lb. of stale crumb of bread; 4lb. of beef-suet; 4lb. of caster sugar; the grated rinds and strained juice of two Lemons; four or five well-beaten eggs

From The encyclopaedia of practical cookery, 1892

Serves 12

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

Nutrition per serving

755Calories

7 gProtein

178 gCarbs

4 gFat

Full nutrition (34 nutrients)

Calories755 kcal

Protein7.2 g

Carbohydrates178 g

Fiber1.7 g

Sugars153 g

Total Fat4.1 g

Saturated Fat1 g

Monounsaturated Fat1 g

Polyunsaturated Fat1.1 g

Omega-30 g

Cholesterol62 mg

Sodium302 mg

Potassium101 mg

Calcium80 mg

Iron2.2 mg

Magnesium19 mg

Phosphorus95 mg

Zinc0.8 mg

Copper0.1 mg

Manganese0.4 mg

Vitamin D0.3 mcg

Vitamin C1 mg

Vitamin A31 mcg

Vitamin E0.3 mg

Vitamin K2.5 mcg

Vitamin B60.1 mg

Vitamin B120.3 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.5 mg

Folate48 mcg

Choline55 mg

Caffeine0 mg

Water19 g

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 296. The excerpt below is the record exactly as published.

4lb. of beef-suet very finely, then mix with it 4lb. of grated breadcrumb, jib. of caster sugar, and the grated peel of one Lemon ; mix all together with two well-beaten eggs. Form the preparation into dumplings, and boil them, tied in cloths, for three-quarters- of-an-hour. Serve while hot. (2) Sift 2 teaspoonfuls of baking-powder and lib. of flour; add to it the juice and finely-chopped rinds of two Lemons and 41b. of caster sugar. Mix well, stir in two well-beaten eggs anti sufficient milk to make a stiff dough, form this into dumplings, tie separately in cloths, plunge them into a saucepan ot boiling water, and boil for an hour. Serve hot witn wine sauce. (3f F’inely grate lib. of stale crumb of bread ; free 41b. of beef-suet from skin, mince small, mix it with the bread- crumbs, and add 41b. of caster sugar, the grated rinds and strained juice of two Lemons, and bind the whole with four or five well-beaten eggs

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