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Suet Dumplings, Excellent
From Cassell's dictionary of cookery, 1892
Serves 4
Time to boil: 45 minutes to 1 hour. Sufficient for 4-5 persons.
Presented as published in 1892. 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
568Calories
9 gProtein
34 gCarbs
44 gFat
Full nutrition (34 nutrients)
Calories568 kcal
Protein9.2 g
Carbohydrates34 g
Fiber0 g
Sugars1.2 g
Total Fat44 g
Saturated Fat23 g
Monounsaturated Fat14 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol125 mg
Sodium631 mg
Potassium134 mg
Calcium51 mg
Iron2.9 mg
Magnesium18 mg
Phosphorus125 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A47 mcg
Vitamin E0.9 mg
Vitamin K1.6 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3 mg
Folate80 mcg
Choline80 mg
Caffeine0 mg
Water45 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1924. The excerpt below is the record exactly as published.
Suet Dumplings, Excellent.— Shred finely six ounces of suet freed from skin and fibre. Add to it a tea-spoonful of salt, six ounces of flour, and two ounces of bread-crumbs. Mix the dry ingredients thoroughly. Break two eggs into a bowl, whisk them well, mix with them six table -spoonfuls of mil
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