Lemon Dumplings
From Fruit recipes, 1907
Serves 2
May also be baked.
Presented as published in 1907. 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 Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 83. The excerpt below is the record exactly as published.
LEMON DUMPLINGS These dumplings may be made in two ways; by using a soft, sweet biscuit dough, cutting out as for large bis- cuits, placing in the centre of each a teaspoonful of lemon marmalade, and tying in large squares of cotton or linen, and dropping in boiling water for forty-five minutes (these may be baked, instead), or by the following recipe: Mix thoroughly a half-pound of bread, grated, one-fourth pound each of sugar and suet, the grated rind of two and juice of one lemon; one grated, tart apple or cup of tart pineapple, THE LEMON 197 and two tablespoons of flour rubbed smooth in two well- beaten eggs. Tie in squares of cloth and boil three-fourths of an hour, putting plate underneath to prevent sticking. Serve with the following sauce: LEMON PUDDING SAUCE One and one-half cups of sugar, one well-beaten egg, juice and rind of one lemon, and one-fourth pound of butt
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