Breadcrumb, suet, lemon, sugar and egg. made into balls and boiled in water (Walsh 1859, Garrett 1892)
Original Receipt from 'The English Cookery Book' edited by JH Walsh Walsh 1859;
Bread And Suet Dumplings.
957. Take half a pound of grated bread, half a pound of suet cut small, the juice and grated rind of a lemon, a quarter of a pound of moist sugar, and two eggs. Mix all together, and make it into five dumplings; boil them in cloths half an hour, and serve with sweet sauce in the dish.
Another.- Take equal quantities of bread and suet, a little salt (some nutmeg or other spice), and a table-spoonful of white wine. Mix all well together, and roll them up; when the water boils throw them in, and let them boil for half an hour. Flour the hands well whilst rolling them. This quantity is for a penny loaf.
MORE FROM Foods of England...|
The Ten-Year Plan... ● Cookbooks ● Diary ● Index ● Magic Menu ● Random ● Really English? ● Timeline ● Donate ● English Service ● Food Map of England ● Lost Foods ● Accompaniments ● Biscuits ● Breads ● Cakes and Scones ● Cheeses ● Classic Meals ● Curry Dishes ● Dairy ● Drinks ● Egg Dishes ● Fish ● Fruit ● Fruits & Vegetables ● Game & Offal ● Meat & Meat Dishes ● Pastries and Pies ● Pot Meals ● Poultry ● Preserves & Jams ● Puddings & Sweets ● Sauces and Spicery ● Sausages ● Scones ● Soups ● Sweets and Toffee ● About ... ● Bookshop ●
COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes, 03/01/2022
BUILT WITH WHIMBERRY