Name: Suet Dumplings. No. 1
Cuisine: American
Ingredients: 1 pint bowl of fine bread crumbs; 4 eggs beaten separately and very light; 1 teaspoonful of cream of tartar sifted into half a cupful of flour; 1 teaspoonful of soda dissolved in a little water; 1 teaspoonful of salt; 1 stiff paste

Original Recipe

One pint bowl of fine bread crumbs, one-half cupful of beef suet chopped fine, the whites and yolks of four eggs beaten separately and very light, one teaspoonful of cream of tartar sifted into half a cupful of flour, half a teaspoonful of soda dissolved in a little water, and a teaspoonful of salt. Wet it all together with milk enough to make a stiff paste. Flour your hands and make into balls. Tie up in separate cloths that have been wrung out in hot water and floured inside; leave room, when tying, for them to swell. Drop them into boiling water and boil about three-quarters of an hour. Serve hot, with wine sauce, or syrup and butter.

1 pint bowl of fine bread crumbs
4 eggs beaten separately and very light
1 teaspoonful of cream of tartar sifted into half a cupful of flour
1 teaspoonful of soda dissolved in a little water
1 teaspoonful of salt
1 stiff paste

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1

One pint bowl of fine bread crumbs, one-half cupful of beef suet chopped fine, the whites and yolks of four eggs beaten separately and very light, one teaspoonful of cream of tartar sifted into half a cupful of flour, half a teaspoonful of soda dissolved in a little water, and a teaspoonful of salt.
2

Wet it all together with milk enough to make a stiff paste.
3

Flour your hands and make into balls.
4

Tie up in separate cloths that have been wrung out in hot water and floured inside; leave room, when tying, for them to swell.
5

Drop them into _boiling_ water and boil about three-quarters of an hour.
6

Serve _hot_, with wine sauce, or syrup and butter.

Original Recipe

Ingredients

Instructions