Suet Dumplings
From Snowdrift secrets, 1913
Presented as published in 1913. 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 Snowdrift secrets (1913) by Sarah Tyson Heston Rorer, page 2. The excerpt below is the record exactly as published.
SUET DUMPLINGS Chop a half cupful of raw suet; add gradually one cupful of flour and a half teaspoonf ul of salt. Add sufficient water to moisten
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