Lemon Dumplings
From Cassell's dictionary of cookery, 1892
Serves 3
Sufficient for four or five persons.
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
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 827. The excerpt below is the record exactly as published.
Lemon Dumplings.— Mx six oimces of finely-shied beef suet with half a pound of grated bread-crumbs; or, if preferred, four ounces of bread-crumbs and four ounces of flour. Add four table-spoonfuls of moist sugar, the chopped rind and strained juice of a large lemon, a beaten egg, and half a pint of new milk. When thoroughly mixed, divdde the mixtme into half a dozen parts. Put each part into a small buttered cup, tie it m a cloth, and boil quickly until it is done enough. Serve the dumplings hot. with a little sauce made of three ounces of sugar
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