Oxford Dumplings or Puddings
From Cassell's dictionary of cookery, 1892
Serves 6
Cost: 8d, serves 5-6.
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 1057. The excerpt below is the record exactly as published.
Oxford Dumplings or Puddings.— Shred a quarter of a pound of kidney suet very finely. Add a pinch of salt, two ounces of stale bread-crumbs, two ounces of dried flour, four ounces of picked and dried currants, two table-spoonfuls of moist sugar, a table- spoonful of minced lemon-rind, and half a nutmeg, grated
Cook this with the app: pantry check, scaling, and the assistant.