Suet Pudding or Dumplings (No. 114)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817

Source: The Cook's Oracle; and Housekeeper's Manual
Yield: 6.0 dumplings
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (11)

For dumplings

six ounces of suet ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
six ounces of flour ↝ Flour, 00 [Cereal Grains and Pasta]
two ounces of bread-crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
a tea-spoonful of salt ↝ Salt, table, iodized [Spices and Herbs]
two eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
six table-spoonfuls of milk ↝ Milk, NFS [Milk, reduced fat]

For pudding variation

one more egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a little more milk ↝ Milk, NFS [Milk, reduced fat]
two ounces of suet ↝ Beef, variety meats and by-products, suet, raw [Beef Products]

For economical suet dumplings (no cloth)

six ounces of currants ↝ Currants, european black, raw [Fruits and Fruit Juices]
a little sugar ↝ Sugar, NFS [Sugars and honey]

Instructions (19)

Chop six ounces of suet very fine.
Put the chopped suet in a basin with six ounces of flour, two ounces of bread-crumbs, and a tea-spoonful of salt.
Stir all the dry ingredients well together.
Beat two eggs on a plate.
Add six table-spoonfuls of milk to the beaten eggs.
Gradually add the egg and milk mixture to the basin with the dry ingredients.
Stir everything well together until combined.
Divide the mixture into six portions for dumplings.
Tie each portion separately in a cloth, after lightly dredging the cloth with flour.
Boil the dumplings for one hour.

Leftovers

The dumplings are very good the next day fried in a little butter.

Pudding Variation

To make a pudding, use the above mixture with the addition of one more egg, a little more milk, and two ounces of suet.
Boil the pudding for two hours in an earthenware mould.

Economical Suet Dumplings (No cloth)

Roll the dumpling mixture in flour before putting it into the pot.
Boil the dumplings without a cloth in a pot with beef or mutton.
No eggs are needed for this method; the dumplings will be quite as light.
If adding currants, incorporate six ounces of washed and picked currants into the mixture.
If adding currants and dividing into six parts, they become currant dumplings.
A little sugar can be added to improve the flavour.

Original Text

Suet Pudding or Dumplings.—(No. 114.)

Chop six ounces of suet very fine: put it in a basin with six ounces of flour, two ounces of bread-crumbs, and a tea-spoonful of salt; stir it all well together: beat two eggs on a plate, add to them six table-spoonfuls of milk, put it by degrees into the basin, and stir it all well together; divide it into six dumplings, and tie them separate, previously dredging the cloth lightly with flour. Boil them one hour.

This is very good the next day fried in a little butter. The above will make a good pudding, boiled in an earthenware mould, with the addition of one more egg, a little more milk, and two ounces of suet. Boil it two hours.

N.B. The most economical way of making suet dumplings, is to boil them without a cloth in a pot with beef or mutton; no eggs are then wanted, and the dumplings are quite as light without: roll them in flour before you put them into the pot; add six ounces of currants, washed and picked, and you have currant pudding: or divided into six parts, currant dumplings; a little sugar will improve them.

Notes

—