LEMON DUMPLINGS. (LIGHT AND GOOD.)

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Time: Cook: 60 min Total: 60 min
Yield: 4.0 portions
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (7)

ten ounces of fine bread-crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
half a pound of beef suet, chopped extremely small ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
one large tablespoonful of flour ↝ Flour, 00 [Cereal Grains and Pasta]
the grated rinds of two small lemons, or of a very large one ↝ Lemon, raw [Citrus fruits]
four ounces of pounded sugar ↝ Sugar, NFS [Sugars and honey]
three large or four small eggs beaten and strained ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
the juice of the lemons, or part of it, also strained ↝ Lemon juice, raw [Fruits and Fruit Juices]

Instructions (4)

Mix the ingredients together.
Divide the mixture into four equal portions.
Tie each portion in a well-floured cloth.
Boil them for one hour.

Original Text

LEMON DUMPLINGS. (LIGHT AND GOOD.)

Mix, with ten ounces of fine bread-crumbs, half a pound of beef suet, chopped extremely small, one large tablespoonful of flour, the grated rinds of two small lemons, or of a very large one, four ounces of pounded sugar, three large or four small eggs beaten and strained, and last of all, the juice of the lemons, or part of it, also strained. Divide these into four equal portions, tie them in well-floured cloths, and boil them an hour. The dumplings will be extremely light and delicate: if wished very sweet, more sugar must be added to them. The syrup of preserved ginger would be both a wholesome and appropriate sauce for them.

Notes

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