Suet Dumplings
From Royal baker and pastry cook, 1913
Serve with liquid sauce (see Sauces).
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
Nutrition per serving
824Calories
28 gProtein
80 gCarbs
43 gFat
Full nutrition (34 nutrients)
Calories824 kcal
Protein28 g
Carbohydrates80 g
Fiber4.9 g
Sugars7.1 g
Total Fat43 g
Saturated Fat20 g
Monounsaturated Fat14 g
Polyunsaturated Fat5.1 g
Omega-30 g
Cholesterol392 mg
Sodium2451 mg
Potassium355 mg
Calcium581 mg
Iron7.5 mg
Magnesium60 mg
Phosphorus821 mg
Zinc2.9 mg
Copper0.4 mg
Manganese1 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.6 mg
Vitamin K8.5 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)7.3 mg
Folate163 mcg
Choline311 mg
Caffeine0 mg
Water85 g
As published
This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 44. The excerpt below is the record exactly as published.
y teaspoon salt, 2 tablespoons milk. Sift 1 cup flour with 1 scant teaspoon Royal Baking Powder, add egg mixture, and more flour if necessary to make thick batter. Drop by half teaspoonfuls in boiling soup; cover, cook 10 minutes. Dumplings for Stews. — Mix and sift 1 pint flour, 2 teaspoons Royal Baking Powder, y teaspoon salt. Mix to soft dough with milk. Turn on board, roll out 1 inch thick, cut in small circles. Roll each in flour, drop on top simmering stew. Cover, cook 20 minutes without opening pot. Suet Dumplings. — 1 cup bread crumbs, 2 tablespoons finely chopped beef suet, whites and yolks 2 eggs beaten separately, y tea¬ spoon salt, 1 teaspoon Royal Baking Powder sifted with 1 cup flour, sufficient milk to mix to stiff paste
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