Suet Dumplings

Ingredients

• Twelve ounces of flour
• five ounces of suet
• one half pint cold water
• one tea-spoonful salt
• one half tea-spoonful baking-powder

Method

1. 1

   Remove skin from suet and chop finely.

2. 2

   In a basin, combine chopped suet, flour, salt, and baking powder.

3. 3

   Stir together and moisten to a dry dough with water.

4. 4

   Knead slightly, cut into pieces, roll into balls, and drop into boiling salted water.

5. 5

   Boil for twenty minutes, then drain and serve hot.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 172. The excerpt below is the record exactly as published.

SUET DUMPLINGS— TREACLE ROLY-POLY. 267 Add the currants to other ingredients, then moisten all with the milk. Dip a pudding-cloth in boiling water, sprinkle over it a little flour, place it over a basin, then pour in the mix- ture. With a piece of twine tie the cloth loosely round the mixture, and plunge the dumpling into a large pan of boil- ing water. Add to the water half a table-spoonful salt, and boil the dumpling two hours. Turn it then very carefully out of the cloth on to a very hot flat dish. Suet Dumplings. — Twelve ounces of flour, five ounces of suet, one half pint cold water, one tea-spoonful salt, one half tea-spoonful baking-powder

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