Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ten ounces of fine bread-crumbs
- four ounces of pounded sugar
- a pound of beef suet
- three tablespoonsful of flour
- one large tablespoonful of flour
- two small lemons
- three large
- four equal portions
- salt
Directions
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.
LEMON DUMPLINGS. (LIGHT AND GOOD.)
Mix, with ten ounces of fine bread-crumbs, half a pound of beef suet, chopped extremely small, one large tablespoonful of flour, the grated rinds of two small lemons, or of a very large one, four ounces of pounded sugar, three large or four small eggs beaten and strained, and last of all, the juice of the lemons, or part of it, also strained. Divide these into four equal portions, tie them in well-floured cloths, and boil them an hour. The dumplings will be extremely light and delicate: if wished _very_ sweet, more sugar must be added to them. The syrup of preserved ginger would be both a wholesome and appropriate sauce for them.