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Mary Carnegie and Susan Gillespie cookbook, 1804-1905
Page 34
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34 Suet Dumplings - 4 or 6 ounces of Suet to 1 pound of flour Stir the flour Salt and Suet together before putting in the water it must have no more water than just to moisten it - 2 hours and a half boiling will do -put on with Boiling Water - Mrs. Capt [Camege?]
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34 Suet Dumplings - 4 or 6 ounces of Suet to 1 pound of flour Stir the flour Salt and Suet together before putting in the water it must have no more water than just to moisten it - 2 hours and a half boiling will do -put on with Boiling Water - Mrs. Capt [Camege?]
Szathmary Culinary Manuscripts and Cookbooks
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