Recipes > Miscellaneous Recipes > Suet Dumplings for Soup

Suet Dumplings for Soup


  • 3 cups of sifted flour
  • 3 teaspoonfuls of baking powder, sifted in flour
  • 1 cup of finely chopped suet, well rubbed into the flour
  • 1 teaspoonful of salt
  • sweet milk


Wet all with sweet milk to make a dough as stiff as biscuit. Make into small balls as large as peaches, well floured. Drop into the soup three-quarters of an hour before being served. This requires steady boiling, being closely covered, and the cover not to be removed until taken up to serve. A very good form of pot-pie.


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The White House Cookbook (1887).

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