Suet Dumplings

Ingredients

• 1 lb. of suet
• ½ lb. of flour
• a eggs beaten separately
• a little salt
• as little milk as will make it

Method

1. 1

   Shred the suet and mix it with the flour.

2. 2

   Add the beaten eggs, salt, and just enough milk to make a dough.

3. 3

   Form into two small balls and boil for 20 minutes.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 482. The excerpt below is the record exactly as published.

SUET DUMPLINGS.— Shred 1 lb. of suet ; mix with * K lb. of flour. a eggs beaten separately, a little salt, and as little milk as will make it. Make it into two small balls. Boil 20 minutes. The fat of loins or necks of mutton finely shred makes a more delicate dumpling than suet. SUET PUDDING. — Take six spoonfuls of flour, r lb. of suet, shred small, 4 eggs, a spoonful of beaten ginger, a spoonful of salt, and a quart of milk. Mix the eggs and flour with a pint of milk very thick, and with the seasoning, mix in the rest of the milk with the suet. Boil two hours. SUGAR, to Clarify. — Put the whites of two eggs in four pints of water ; froth the water by whipping it with a whisk ; put into a proper pan 12 or 14 lbs. of loaf sugar, broken in pieces ; wet it, and make it fall by add- ing two-thirds of the water in which the egg has been mixed ; set it upon the fire ; take care when it rises ; throw in a little cold water, aDd take it off, to let it fall and throw up the scum ; in five or six minutes put it again on the fire, and continue to skim it as it rises, throwing in a little water sufficient to keep it from flying over : when it is very pure it will rise no more ; take it off, and pass it through a wet bag or napkin. The first degree is the short thread ; for which it must again be put upon the fire ; let it boil, till dipping the finger into it, and press- ing it against the thumb, which on opening forms a thread and breaks, and runs back into a drop upon the finger. SUGAR, to Clear all kinds of. — Take a little gum arabic, and a little Isinglass dissolved in hot water ; pour it when dissolved on vour suenr. when h SUG 384 SWE Is boiling, and it will clear all the sedi- ment to the top of the pan, which you must skim off as soon as it rises. — Loaf sugar may be cleared with the white of an egg, isinglass, or gum arabic. A little of each will do. SUGAR BOILING. When you boil loaf sugar, to about 3 lbs. add a tablespoonful of vinegar ; it prevents it from going too hard and glassy while you are making it up. You may make birds, &c., of all kinds, out of a loaf sugar, when boiled and pulled till white as snow. Loaf sugar, also, whai boiled, by pulling it very well, rolling it into long rolls and twisted a little, will make rock, which is commonly called snowy rock, or snow. Sugar when boiled may be made into small balls, called bull’s eyes. You may twist, roll, and cut it into any shape you choose. A marble stone must be provided to make your paste on, also to pour your sugar on when boiled. — In purchasing all your articles, be careful to have them good and genuine. SUGAR CAKE.— Half a lb. of butter, 1 lb. of flour, 3 eggs, milk enough to form a dough. Beat the butter and sugar together. Whisk the eggs light, and add them ; then stir in the milk and flour alternately, so as to form a dough. Cut in cakes, and bake in a moderate oven. SUGAR GINGERBREAD— Butter, 12 ozs. ; sugar, finely powdered, 8 ozs. ; ground ginger, 1 tablespoonful, and a little cinnamon and nutmeg ; beat these up to a foam ; beat well 4 eggs, and mix them with the other. Add a cupful of cream, a tablespoonful of saleratus, or bicarbonate of j potass, dissolved in hot water. Stir in fine flour as long as it can be worked, and knead thoroughly. Roll into thin cakes ; bake in a quick oven. See page 195. SUGAR LOAF, to Make- Take 6 lbs. of raw sugar, a little bul- lock’s blood and water, boil it, and skim till it is clear, and till it comes to a candy round the edges of the pan ; then pour it into a mould in the shape of a sugar loaf. Make strong lime water, and when the sugar Ls cold in the mould, pour the water over it. SUGAR PASTE— For 1 lb. of flour,

Cook this with the app: pantry check, scaling, and the assistant.