Lemon Dumplings

Name: Lemon Dumplings
Yield: 8 servings
Ingredients: tio oz. of fine bread crumbs; 1 larga tablespoonful of flour; 14 Ib. finely chopped beef suet; the grated rinds of 2 small lemons; 4 oz. of powdered sugar; 3 large eggs beaten and strained; the juice of the 2 lemons also strained

From The Ideal cook book, 1899

Serves 8

These dumplings should never be cut, but torn apart with two forks.

Presented as published in 1899. 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 The Ideal cook book (1899) by Anne Clarke, page 99. The excerpt below is the record exactly as published.

Lemon Dumplings—tio oz. of fine bread crumbs, 1 larga tablespoonful of flour, 14 Ib. finely chopped beef suet, the grated rinds of 2 small lemons, 4 oz. of powdered sugar, 3 large eggs beaten and strained, and last of all the juice of the 2 lemons also strained

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