Oxford Dumplings
From Twentieth century home cook book, 1905
Serves 4
Presented as published in 1905. 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 Twentieth century home cook book (1905) by Francis Carruthers, page 16. The excerpt below is the record exactly as published.
Oxford Dumplings.— Mix well together two ounces of grated bread, four ounces of currants, four ounces shred suet, a tablespoonful sifted sugar, a little allspice, and plenty of grated lemon-peel. Beat up well two eggs, add a little milk
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