Suet Dumplings No. 1

Ingredients

• One pint bowl of fine bread crumbs
• one-half cupful of beef suet chopped fine
• the whites and yolks of four eggs beaten separately
• one teaspoonful of cream of tartar sifted into half a cupful of flour
• half a teaspoonful of soda dissolved in a little water
• a teaspoonful of salt
• milk enough to make a stiff paste

Method

1. 1

   Combine all ingredients to form a stiff paste.

2. 2

   Shape into balls, tie in cloths, and boil in water for about three-quarters of an hour.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 246. The excerpt below is the record exactly as published.

SUET DUMPLINGS. No. 1. One pint bowl of fine bread crumbs, one-half cupful of beef suet chopped fine, the whites and yolks of four eggs beaten separately and very light, one teaspoonful of cream of tartar sifted into half a cupful of flour, half a teaspoonful of soda dissolved in a little water, and a teaspoon- ful of salt. Wet it all together with milk enough to make a stiff paste. Flour your hands and make into balls. Tie up in separate cloths that have been wrung out in hot water and floured inside ; leave room, when tying, for them to swell. Drop them into boiling water and boil about three-quarters of an hour. Serve hot, with wine sauce, or syrup and butter. 366 DUMPLINGS AND PUDDINGS SUET DUMPLINGS. No. 2. One cupful of suet chopped fine, one cupful of grated English muffins or bread, one cupful of fiour, half a teaspoonful of baking powder, half a cup- ful of sugar, two eggs, one pint of milk, a large pinch of salt. Sift together powder and flour, add the beaten eggs, grated muflBns, sugar, suet and milk ; form into smooth batter, which drop by tablespoonfuls into a pint of boiling milk, three or four at a time ; when done, dish and pour over them the milk they were boiled in. A Danish dish ; very good. PRESERVE DUMPLINGS. Preserved peaches, plums, quinces, cherries or any other sweetmeat ; make a light crust, and roll a small piece of moderate thickness and fill with the fruit in quantity to make the size of a peach dumpling ; tie each one in a dumpling cloth, well floured inside, drop them into hot water and boil half an hour ; when done, remove the cloth, send to table hot and eat with cream. OXFORD DUMPLINGS. Beat until quite light one tablespoonful of sugar and the yolks of three eggs, add half a cupful of finely chopped suet, half a cupful of English cur- rants, one cupful of sifted flour, in which there has been sifted a heaping teaspoonful of baking powder, a little nutmeg, one teaspoonful of salt

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