Lemon Dumplings

Name: Lemon Dumplings
Yield: 2 servings
Ingredients: ten ounces of fine bread-crumbs; half a pound of beef-suet; one large tablespoonful of flour; the grated rinds of two small lemons; four ounces of pounded sugar; three large or four small eggs beaten and strained; the juice of the lemons, or part of it, also strained

From Modern cookery, in all its branches, 1884

Serves 2

Syrup of preserved ginger is a wholesome sauce for them.

Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 374. The excerpt below is the record exactly as published.

LEMON DUMPLINGS. (LIGHT AND GOOD.) Mix, with ten ounces of fine bread-crumbs, half a pound of beef- suet, chopped extremely small, one large tablespoonful of flour, the grated rinds of two small lemons, or of a very large one, four ounces of pounded sugar, three large or four small eggs beaten and strained, and last of all, the juice of the lemons, or part of it, also strained

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