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Currant Dumplings

Puddings

Boiled suet pudding with currants mixed-in (Acton 1845, Walsh 1859, MrsB, etc)


Original Receipt from 'Modern Cookery for Private Families' by Eliza Acton (Acton 1845);

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.




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