Oxford Dumplings

Original Recipe

Beat until quite light one tablespoonful of sugar and the yolks of three eggs, add half a cupful of finely chopped suet, half a cupful of English currants, one cupful of sifted flour, in which there has been sifted a heaping teaspoonful of baking powder, a little nutmeg, one teaspoonful of salt and, lastly, the beaten whites of the eggs; flour your hands and make it into balls the size of an egg; boil in separate cloth one hour or more. Serve with wine sauce.

Ingredients

grocery
  • 1 tablespoonful of sugar and the yolks of three eggs
  • 1 cupful of finely chopped suet
  • 1 cupful of english currants
  • 1 cupful of sifted flour
  • 1 heaping teaspoonful of baking powder
  • 1 little nutmeg
  • 1 teaspoonful of salt and
  • 10 whites of the eggs
  • 1 hour or more

Shop Ingredients

Shop on Instacart

Prices and availability vary by location. We may earn a commission from purchases.

receipt_long

Instructions

  1. 1

    Beat until quite light one tablespoonful of sugar and the yolks of three eggs, add half a cupful of finely chopped suet, half a cupful of English currants, one cupful of sifted flour, in which there has been sifted a heaping teaspoonful of baking powder, a little nutmeg, one teaspoonful of salt and, lastly, the beaten whites of the eggs; flour your hands and make it into balls the size of an egg; boil in separate cloth one hour or more.

  2. 2

    Serve with wine sauce.

Sources & Citations

Sources included so you can explore further.

Recipe by Mrs. F.L. Gillette from The White House Cook Book (1887)