Light Currant Dumplings from Modern Cookery for Private Families by Eliza Acton
For each dumpling take three tablespoonsful of flour, two of finely-minced suet, and three of currants, a slight pinch of salt, and as much milk or water as will make a very thick batter of the ing...
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Cooking tools:
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- Chef's knife
- Cutting board
- Mixing bowl
- Pot
- Stove
- Slotted spoon
- Saucepan
Ingredients
- flour
- currants
- salt
- milk
- water
- dumplings
- sweet wine sauce
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