Sir Robert Walpole’s Dumplings


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


  • Suet 1 lb.
  • stale bread ¾ lb.
  • currants 1 lb.
  • orange peel and citron ¼ lb.
  • cinnamon and sugar
  • eggs 6 or 8 but use only the whites of half the number, and all the yolks.


  1. Shred the suet small.
  2. Grate the bread.
  3. Pick and clean the currants.
  4. Cut the orange and citron peel small.
  5. Mix all together, and season with cinnamon and sugar.
  6. Make into a stiff paste with the eggs, it must be very stiff indeed.
  7. You should have small nets, wrought of small pack-thread; put one about the size of an apple into every net; tie them close in the net; make them all of one size, except one for the middle, make it a little larger.
  8. Put them into a pot of boiling water. They will take about one hour’s boiling. If you have not nets, you may tie them up in pieces of clean rags; dish them, and pour beat-butter, wine and sugar over them.

Time: to boil about 1 hour.