Lemon Dumplings

Ingredients

• a pint of grated bread crumbs
• half a cupful of chopped suet
• half a cupful of moist sugar
• a small tablespoonful of flour
• the grated rind of a lemon
• the whites and yolks of two eggs
• the juice of the lemon, strained

Method

1. 1

   Mix bread crumbs, suet, sugar, salt, flour, and lemon rind.

2. 2

   Moisten with beaten eggs and lemon juice.

3. 3

   Stir well and place in buttered cups.

4. 4

   Tie down with cloth and boil for three-quarters of an hour.

5. 5

   Serve with wine sauce.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 247. The excerpt below is the record exactly as published.

LEMON DUMPLINGS. Mix together a pint of grated bread crumbs, half a cupful of chopped suet, half a cupful of moist sugar, a little salt and a small tablespoonful of flour, adding the grated rind of a lemon. Moisten it all with the whites and yolks of two eggs well beaten and the juice of the lemon, strained

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