Recipe: English Dumplings

Beat 3 yolks of EGGS with 1 tablespoonful of sugar; add 1/2 cup of finely chopped suet, 1/2 cup of currants, 1/2 teaspoonful of salt and a little nutmeg. Sift 1 cup of flour with 1 heaping teaspoonful of baking-powder; mix well with the beaten whites of the EGGS. Make into DUMPLINGS the size of an egg; let steam. Serve hot with lemon Sauce.

Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)