Oxford Dumplings

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Yield: 5.0 dumplings
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (9)

grated bread two ounces ↝ Bread, vegetable [Yeast breads]
currants ↝ Currants, european black, raw [Fruits and Fruit Juices]
shred suet four ounces ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
two large spoonfuls of flour ↝ Flour, 00 [Cereal Grains and Pasta]
a great deal of grated lemonpeel
a bit of sugar ↝ Sugar, NFS [Sugars and honey]
a little pimento in fine powder ↝ Pimento, canned [Vegetables and Vegetable Products]
two eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a little milk ↝ Milk, NFS [Milk, reduced fat]

Instructions (3)

Mix with two eggs and a little milk into five dumplings.
Fry of a fine yellow brown.
Serve with sweet sauce.

Original Text

Oxford Dumplings.

Of grated bread two ounces, currants, and shred suet four ounces each, two large spoonfuls of flour, a great deal of grated lemonpeel, a bit of sugar, and a little pimento in fine powder. Mix with two eggs and a little milk into five dumplings, and fry of a fine yellow brown.

Serve with sweet sauce.

Notes

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