Original Receipt from 'The English Cookery Book' edited by JH Walsh Walsh 1859;Bread And Suet Dumplings.
957. Take half a pound of grated bread, half a pound of suet cut small, the juice and grated rind of a lemon, a quarter of a pound of moist sugar, and two eggs. Mix all together, and make it into five dumplings; boil them in cloths half an hour, and serve with sweet sauce in the dish.
Another.- Take equal quantities of bread and suet, a little salt (some nutmeg or other spice), and a table-spoonful of white wine. Mix all well together, and roll them up; when the water boils throw them in, and let them boil for half an hour. Flour the hands well whilst rolling them. This quantity is for a penny loaf.