Mrs Beeton Currant Dumplings
This is an
original Mrs. Beeton recipe taken from her famous book,
Beeton’s Book of Household Management. Both the quantities and text
have been reproduced as originally published, with the exception of a
little reformatting of the ingredient list to make it easier to follow.
1oz = 25g
1lb = 450g
1 gill =
1 teacup =
1 pint =
1 quart =
1 lb. of flour,
6 oz. of suet,
1/2 lb. of currants,
rather more than 1/2 pint of water.
Mode.—Chop the suet finely, mix it with the flour, and add the currants, which
should be nicely washed, picked, and dried; mix the whole to a limp paste with
the water (if wanted very nice, use milk); divide it into 7 or 8 dumplings; tie
them in cloths, and boil for 1–1/4 hour. They may be boiled without a cloth:
they should then be made into round balls, and dropped into boiling water, and
should be moved about at first, to prevent them from sticking to the bottom of
the saucepan. Serve with a cut lemon, cold butter, and sifted sugar.
Time.—In a cloth, 1–1/4 hour; without, 3/4 hour.
Average cost, 9 d.
Sufficient for 6 or 7 persons.
Seasonable at any time.
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