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Suet Dumplings, Sweet
From Cassell's dictionary of cookery, 1892
Serves 5
Time to boil: 30-45 minutes. Sufficient for 5-6 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
1023Calories
11 gProtein
73 gCarbs
76 gFat
Full nutrition (33 nutrients)
Calories1023 kcal
Protein11 g
Carbohydrates73 g
Fiber0 g
Sugars2.5 g
Total Fat76 g
Saturated Fat42 g
Monounsaturated Fat25 g
Polyunsaturated Fat2.5 g
Cholesterol54 mg
Sodium474 mg
Potassium152 mg
Calcium22 mg
Iron5.3 mg
Magnesium26 mg
Phosphorus113 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C9.1 mg
Vitamin A0.6 mcg
Vitamin E1.2 mg
Vitamin K2.9 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.4 mg
Niacin (B3)6.3 mg
Folate146 mcg
Choline4.4 mg
Caffeine0 mg
Water16 g
Estimated from matched ingredients across 5 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.
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 milk, and stir all well together. Divide the mixture into five or six dumplings, tie these separately into cloths lightly dredged with flour, and boil them quickly until done enough. If any of these dump- lings are left, they may bo cut into slices, fried in butter, and served a second time. Time to boil, three quarters of an hour to one houTj STTE ( 938 ) SUE according to size. Probable cost, lOd. Sufficient for four or five persons. Suet Dumplings, Sweet.— Prepare the suet dumpling as in the last recipe. Before putting the suet into the flour, take the neces- sary quantity of salt, and mix with it a table- spoonful of sugar, a pinch of grated nutmeg or spice, and any flavouring ingredients that may be chosen. Mix aU thoroughly together, make the mixture into dough, divide it into balls, and boil as before. A few currants may be added if liked, and instead of sugar a spoon- ful of treacle may be dissolved in the water. Time to boil the dimiplings, half an hour to three-quarters of an hour, according to size. Dumplings made with one pound of flour and half a pound of suet
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