LIGHT CURRANT DUMPLINGS

Modern cookery for private families · Acton, Eliza · 1845

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

Ingredients (5)

three tablespoonsful of flour ↝ Flour, 00 [Cereal Grains and Pasta]
two of finely-minced suet ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
three of currants ↝ Currants, european black, raw [Fruits and Fruit Juices]
a slight pinch of salt ↝ Salt, table, iodized [Spices and Herbs]
as much milk or water as will make a very thick batter of the ingredients ↝ Milk, NFS [Milk, reduced fat]

Instructions (4)

For each dumpling take three tablespoonsful of flour, two of finely-minced suet, and three of currants, a slight pinch of salt, and as much milk or water as will make a very thick batter of the ingredients.
Tie the dumplings in well-floured cloths.
Boil them for a full hour.
They may be served with very sweet wine sauce.

Original Text

LIGHT CURRANT DUMPLINGS.

For each dumpling take three tablespoonsful of flour, two of finely-minced suet, and three of currants, a slight pinch of salt, and as much milk or water as will make a very thick batter of the ingredients. Tie the dumplings in well-floured cloths, and boil them for a full hour: they may be served with very sweet wine sauce.

Notes

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