Suet Dumpling Paste, No. 2
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 10
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 Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 12. The excerpt below is the record exactly as published.
SUET DUMPLING PASTE, NO. 2. Two pounds of flour, one ounce of baking powder, eight ounces of finely chopped suet, two eggs, pinch of salt, flavor. Mix with milk into a medium firm paste and use.
Cook this with the app: pantry check, scaling, and the assistant.