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Sack Dumplings

Puddings
Historic

Breadcrumb with suet, dried fruit, sweet spice, sugar, yolks and Sack. Made into dumplings, boiled. "Melted butter for sauce, with white wine and sugar." (Eaton 1822).


Original Receipt in 'The Cook and Housekeeper's Dictionary' by Mary Eaton (Eaton 1822);

SACK DUMPLINS. Grate the crumb of two penny rolls, add three quarters of a pound of suet cut small, three quarters of a pound of currants washed clean, a grated nutmeg, a little sugar, the yolks of eight eggs, and two wine glasses of sack. Make the paste into dumplins of a moderate size, tie them in cloths, and boil them two hours. Melted butter for sauce, with white wine and sugar.






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