Suet Dumplings
From The paper-bag cookery manual, 1911
Cooking time may vary.
Presented as published in 1911. 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
Nutrition per serving
1350Calories
20 gProtein
132 gCarbs
82 gFat
Full nutrition (33 nutrients)
Calories1350 kcal
Protein20 g
Carbohydrates132 g
Fiber0 g
Sugars0 g
Total Fat82 g
Saturated Fat44 g
Monounsaturated Fat27 g
Polyunsaturated Fat2.7 g
Cholesterol58 mg
Sodium244 mg
Potassium245 mg
Calcium164 mg
Iron9.9 mg
Magnesium47 mg
Phosphorus245 mg
Zinc1.4 mg
Copper0.3 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E1.3 mg
Vitamin K3.1 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)0.8 mg
Niacin (B3)12 mg
Folate273 mcg
Choline4.8 mg
Caffeine0 mg
Water20 g
As published
This recipe was extracted from The paper-bag cookery manual (1911) by Charles Herman Senn, page 19. The excerpt below is the record exactly as published.
suet dumplings. Suet Dumplings. Mix 6 ozs. of sifted flour with 3 ozs. of finely chopped beef suet and a pinch of salt, also half a tea-spoonful of baking 52 THE PAPER-BAG COOKERY MANUAL. powder. Moisten with enough cold water to produce a fairly stiff paste
Cook this with the app: pantry check, scaling, and the assistant.