Lemon Dumplings

Breadcrumbs with suet, sugar, egg and lemon (rind and juice), boiled (Rundell 1807, Acton 1845, Mrs.B, etc).

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Original Receipt in 'A New System Of Domestic Cookery' by 'A Lady' (Mrs. Maria Eliza Ketelby Rundell) (Rundell 1807);

LEMON DUMPLINGS. - E. R.
A quarter of a pound of bread grated, the same quantity of sifted sugar, and of finely-chopped beef-suet, one lemon, the juice to be mixed with the sugar, and the rind cut small or grated, and one egg; mix all together, make them into dumplings, boil them twenty minutes, and serve with wine sauce.

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Original Receipt from 'Wells Journal' - Thursday 16 October 1890

NICE DISHES.
LEMON DUMPLINGS.- Take half-a-pound of grated bread, half-a-pound of suet, six ounces of sugar, two eggs, and the peel large lemon chopped fine. Add the juice, and if not moist enough, a little water. Make it up into six or eight dumplings, and boil them three-quarters-of-an-hour.

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