Recipes > Miscellaneous Recipes > Suet Dumplings for Soup

Suet Dumplings for Soup

Ingredients

• 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

Instructions

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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Source

The White House Cookbook (1887).