Suet or Plain Dumplings
From Chambers's cookery for young housewives, 1894
These are sometimes served with boiled salt beef.
Presented as published in 1894. 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
3597Calories
53 gProtein
351 gCarbs
220 gFat
Full nutrition (33 nutrients)
Calories3597 kcal
Protein53 g
Carbohydrates351 g
Fiber0 g
Sugars0 g
Total Fat220 g
Saturated Fat119 g
Monounsaturated Fat71 g
Polyunsaturated Fat7.2 g
Cholesterol154 mg
Sodium2358 mg
Potassium654 mg
Calcium92 mg
Iron26 mg
Magnesium123 mg
Phosphorus524 mg
Zinc3.8 mg
Copper0.7 mg
Manganese3.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E3.4 mg
Vitamin K8.2 mcg
Vitamin B60.4 mg
Vitamin B120.6 mcg
Thiamin (B1)4.3 mg
Riboflavin (B2)2 mg
Niacin (B3)31 mg
Folate728 mcg
Choline13 mg
Caffeine0 mg
Water54 g
As published
This recipe was extracted from Chambers's cookery for young housewives (1894) by Annie M. Griggs, page 58. The excerpt below is the record exactly as published.
lb. suet. A lb. bread crumbs, j lb. flour. Milk. } lb. currants. Cinnamon. Nutmeg. Salt. Mix the minced suet with the bread crumbs, the flour, the currants washed and picked, a little powdered cinnamon, 104 SUET DUMPLINGS — BREAD PUDDING. grated nutmeg, and a very little salt. Add as much milk as will make a soft dough. Beat all together, tie in a cloth prepared as directed, and hoil for three hours. Serve with caudle, or any simple sweet sauce. SUET OR PLAIN DUMPLINGS. 1 lb. flour. I l teaspoonful salt. £ lb. suet. I Water
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Cook this with the app: pantry check, scaling, and the assistant.