Sir Robert Walpole’s Dumplings

Name: Sir Robert Walpole’s Dumplings
Total time: 1 h
Cuisine: Northern Europe
Ingredients: Suet 1 lb.; stale bread ¾ lb.; currants 1 lb.; eggs 6 or 8 but use only the whites of half the number, and all the yolks.; cinnamon and sugar; cinnamon and sugar; orange peel and citron ¼ lb.; orange peel and citron ¼ lb.

1773

Preparation info

Difficulty
Medium
Ready in
1 hr

Appears in

Good Things in England

By Florence White

Published 1932

About

This has been very kindly sent by Mrs. Maclver Cruickshank, of Nairn. It is one of her grandmother, Mrs. Maclver’s, recipes (1773).

Ingredients

Suet 1 lb.
stale bread ¾ lb.
currants <

Europe
United Kingdom
Dessert

Method

Shred the suet small.
Grate the bread.
Pick and clean the currants.
Cut the orange and citron peel small.
Mix all together, and season with cinnamon and sugar.
Make into a stiff paste with the eggs, it must be very stiff indeed.
You should have small nets, wrought of small pack-thread; pu