Suet Dumplings (Danish)

Ingredients

• 1 cup suet, chopped fine
• 1 cup grated English muffins or bread
• 1 cup flour
• 1 teaspoon Royal Baking Powder
• 1/2 cup sugar
• 2 eggs
• 1 pint milk
• large pinch salt

Method

1. 1

   Sift together powder and flour, add beaten eggs, grated muffins, sugar, suet, and milk; form into smooth batter, which drop by tablespoons into pint boiling milk, three or four at a time; when done, dish and pour over them milk they were boiled in.

Nutrition per serving

As published

This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 45. The excerpt below is the record exactly as published.

Suet Dumplings (Danish). — 1 cup suet, chopped fine, 1 cup grated English muffins or bread, 1 cup flour, teaspoon Royal Baking Powder, Vt cup sugar, 2 eggs, 1 pint mBk, large pinch salt. Sift together powder and flour, add beaten eggs, grated muffins, sugar, suet, and milk; form into smooth batter, which drop by tablespoons into pint boiling milk, three or four at a time ; when done, dish and pour over them milk they were boiled in. « Puddings Apple pudding (Boston).— Paste, 3; 12 or 14 apples, peeled, cored, and sliced ; 1 teaspoon extract nutmeg, IVfe cups sugar. Line edge of deep earthenware dish with the paste ; pack in the apples, add sugar, Vfj cup water, and extract ; wet edge of paste ; lay on cover of paste, press two together, orna- ment edge, wash with milk, bake in moderate oven ; serve with rich cream. Apple Pudding (English).— Paste, 2 ; 12 or 14 apples, peeled, cored, and sliced; 1 teaspoon extract nutmeg, IVfe cups sugar. Line earthen- ware pudding-mold with paste, pack in apples, sugar, and extract ; wet edges ; cover, pinch edges together firmly ; place in saucepan full boiling water. Apple Tapioca Pudding,— Pare and core enough apples to fill dish ; put into each apple bit of lemon peel. Soak % pint tapioca in 1 quart lukewarm water 1 hour, add a little salt ; flavor with lemon ; pour over apples. Bake until apples are tender. Serve cold with cream and sugar. Blackberry Pudding.— Paste, 2; 1 quart berries. lV<j cups sugar. Proceed as directed for apple pudding. Blackberry Pudding, 2.— Proceed as di- rected for cottage pudding, adding IVij cups blackberries ; serve with liquid sauce. Batter Pudding (Baked).— Proceed as di- rected for batter pudding (hoilM), baking it in well-buttered pudding-dish 35 minutes ; serve with foaming sauce. Batter Pudding (with Fruit). — 1 cup flour, 1 teaspoon Royal Baking Powder, pint milk, 4 eggs, 2 cups any kind of fruit prepared as usual, IVfj cups sugar. Sift flour, sugar, and powder together, add eggs, beaten, milk, and fruit; pour into weU-buttered pudding-dish, bake in quick oven 40 minutes; serve with wine sauce. Batter Pudding (Boiled). — 1% cups flour, 1 teaspoon Royal Baking Powder, Mi teaspoon salt, 1 tablespoon butter, 10 drops extract nut- meg, 2 eggs, 1 pint milk

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