Name: Suet Dumplings for Soup
Cuisine: American
Ingredients: 3 cups of sifted flour in which three teaspoonfuls of baking powder have been sifted; 1 cup of finely chopped suet; 1 teaspoonful of salt; 1 dough as stiff as biscuit

Original Recipe

Three cups of sifted flour in which three teaspoonfuls of baking powder have been sifted; one cup of finely chopped suet, well rubbed into the flour, with a teaspoonful of salt. Wet all with sweet milk to make a dough as stiff as biscuit. Make into small balls as large as peaches, well floured. Drop into the soup three-quarters of an hour before being served. This requires steady boiling, being closely covered, and the cover not to be removed until taken up to serve. A very good form of pot-pie.

3 cups of sifted flour in which three teaspoonfuls of baking powder have been sifted
1 cup of finely chopped suet
1 teaspoonful of salt
1 dough as stiff as biscuit

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1

Three cups of sifted flour in which three teaspoonfuls of baking powder have been sifted; one cup of finely chopped suet, well rubbed into the flour, with a teaspoonful of salt.
2

Wet all with sweet milk to make a dough as stiff as biscuit.
3

Make into small balls as large as peaches, well floured.
4

Drop into the soup three-quarters of an hour before being served.
5

This requires steady boiling, being closely covered, and the cover not to be removed until taken up to serve.
6

A very good form of pot-pie.

Original Recipe

Ingredients

Instructions