Oxford Dimplings
From The white ribbon cook book, 1894
Serves 6
Presented as published in 1894. 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 white ribbon cook book (1894) by Kathryn Armstrong, page 87. The excerpt below is the record exactly as published.
Oxford Dimiplings— Two oz. grated bread, 4 oz. currants, 4 oz. suet chopped fine, 1 large spoonful flour, 1 oz. pounded sugar, 3 eggs, grated lemon peel and a little spice. Mix with the yolks of the eggs well beaten and a little milk
Cook this with the app: pantry check, scaling, and the assistant.