Savory Dumplings (Recipe from 1894)

Savory Dumplings (from 1894) >>>

Lake Wakatip Mail, Issue 2001, 22 June 1894, Page 4

Please let us know if you’ve tried this recipe and if it worked. Feel free to send us a photo, and we’ll publish it along with this recipe. Please note that these are historical recipes and may require some adjustments to align with contemporary tastes and ingredients.

Here is the converted savory dumplings recipe in metric:

• 5 tablespoons suet ≈ 70 grams

• 4 tablespoons breadcrumbs ≈ 28 grams

• 3 tablespoons flour ≈ 24 grams

• Salt and pepper to taste

• ½ teaspoon dried herbs (mixed) or thyme ≈ 0.5 grams

Instructions:
Mix all ingredients, form into balls, and boil briskly for 45 minutes. Serve with roast beef gravy.