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Suet Dumplings
From Banquets of the nations, 1911
Serves 4
A large dumpling can be wrapped in a cloth and boiled.
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
485Calories
1 gProtein
0 gCarbs
53 gFat
Full nutrition (34 nutrients)
Calories485 kcal
Protein0.9 g
Carbohydrates0.1 g
Fiber0 g
Sugars0 g
Total Fat53 g
Saturated Fat30 g
Monounsaturated Fat18 g
Polyunsaturated Fat1.8 g
Omega-30 g
Cholesterol39 mg
Sodium587 mg
Potassium11 mg
Calcium2.3 mg
Iron0.1 mg
Magnesium0.9 mg
Phosphorus8.7 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.9 mg
Vitamin K2.3 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.6 mcg
Choline3.2 mg
Caffeine0 mg
Water8.5 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 157. The excerpt below is the record exactly as published.
suet dumplings and potatoes boiled in their jackets. 389 BANQUETS OF THE NATIONS ■ Suet Dumplings. Take half a pound each of dried flour and minced beef kidney suet, a teaspoonful of salt, and a quarter teaspoon- ful of pepper ; mix all together. Make a well of the mix- ture, and put in a little water
Cook this with the app: pantry check, scaling, and the assistant.