dumplins

Updated: June 15, 2025

Suet puddings and dumplins are not unwholesome, neither are mutton drippings with potatoes or other vegetables. In short, fat is eaten daily by all ranks of people, in some way or other, in much larger quantities than is prescribed for soup.

Mary Eaton - The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families

'Och, why did I let it into my mouth at all the divil go with it! retorted poor O'Flaherty; 'an' wasn't I the born eediot to put them devil's dumplins inside my mouth? but I did not know what I was doin' no more I didn't. 'I hope your head'th better, said Puddock, vindicating by that dignified enquiry the character of his recipe.

Joseph Sheridan Le Fanu - The House by the Church-Yard

OXFORD DUMPLINS. Mix together two ounces of grated bread, four ounces of currants, the same of shred suet, a bit of lump sugar, a little powdered pimento, and plenty of grated lemon peel. Add two eggs and a little milk; then divide the whole into five dumplins, and fry them of a fine yellow brown. Made with half the quantity of flour, instead of bread, they are very excellent.

Mary Eaton - The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families

SUET DUMPLINS WITH EGGS. Mix up a pint of milk, two eggs, three quarters of a pound of beef suet chopped fine, a tea-spoonful of grated ginger, and flour enough to make it into a moderately stiff paste. Make the paste into dumplins, roll them in a little flour, and put them into boiling water. Move them gently for a little while to prevent their sticking together.

Mary Eaton - The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families