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Dessert

Lemon Dumplings

Lemon dumplings are small, lemon-flavored dumplings boiled and served with wine sauce.

From an old cookbook · modernised transcription
By F. L. Gillette and Hugo Ziemann · From a historical cookbook (Project Gutenberg) · 6 ingredients
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Why it works: Bread and egg are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 22,662 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓

Lemon Dumplings

Ingredients

Directions

Prepare the batter

  1. Mix together a pint of grated bread crumbs, half a cupful of chopped suet, half a cupful of moist sugar, a little salt and a small tablespoonful of flour, adding the grated rind of a lemon.

  2. Moisten the mixture with the whites and yolks of two eggs well beaten and the strained juice of the lemon.

  3. Stir the mixture well together and put it into small cups that are well buttered.

Cook and serve

  1. Tie the cups down with a cloth dipped in flour and boil for three-quarters of an hour.

  2. Turn the dumplings out onto a dish, strew sifted sugar over them, and serve with wine sauce.

Nutrition, whole recipe (rough)

582Calories
19 gProtein
6 gFat
108 gCarbs
What these numbers assume: 4 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By F. L. Gillette and Hugo Ziemann. Recipe from a historical cookbook (Project Gutenberg).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  2. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  3. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Bread + flourtop 25% of all pairs
    Smell alikelow
    Cooked together10,383 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and egg barely smell alike, yet cooks put them together in 106,462 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Bread crumbs
Forms the bulk of the dumpling and gives it body while soaking up the liquid.
Suet
Adds fat that keeps the dumplings rich and tender as they cook.
Eggs
Bind the mixture together and help it set firm when cooked.
Sugar
Adds sweetness and helps keep the dumplings moist.
Flour
Helps bind the mixture and gives it structure.

The step that matters

Tying the cups down with a floured cloth. The cloth holds the dumplings in shape and keeps the cups covered while they cook. Dusting it with flour stops the cloth from sticking to the dumpling surface.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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