Lemon Dumplings
Origin: London, England
Source: Isabella Beeton, 1861
Ingredients
- 1/2 lb grated bread
- 1/4 lb chopped suet
- 1/4 lb moist sugar
- 2 eggs
- 1 large lemon
- LEMON DUMPLINGS.]
Instructions
- Mix the bread, suet, and moist sugar well together, adding the lemon-peel, which should be very finely minced.
- Moisten with the eggs and strained lemon-juice;
- stir well, and put the mixture into small buttered cups.
- Tie them down and boil for 3/4 hour.
- Turn them out on a dish, strew sifted sugar over them, and serve with wine sauce.