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Bread and Suet Dumplings

Puddings

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.




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