nut-free
Suet Dumplings for Soup
From The household cook book, 1902
Serves 6
These dumplings can be considered a kind of pot-pie.
Presented as published in 1902. 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
- 3 cups sifted flour
- 5 teaspoons baking powder
- 1 cup of finely chopped suet
- 1 teaspoon of salt
- enough sweet milk to make as stiff as biscuit dough
Method
Sift flour and baking powder, then rub in suet.
Add salt and enough milk to form a stiff dough.
Shape into balls the size of oranges, flour them, and add to boiling soup an hour before serving without lifting the cover.
Boil steadily until ready.
Nutrition per serving
568Calories
7 gProtein
49 gCarbs
38 gFat
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 19. The excerpt below is the record exactly as published.
SUET DUMPLINGS FOR SOUP— Take 3 cups sifted flour, sift in B teaspoons baking powder, and then rub in well 1 cup of finely chopped suet; add 1 teaspoon of salt, and enough sweet milk to make as stiff as biscuit dough
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