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Oxford Dumplings

A sweet dumpling made with suet, currants, flour, eggs, and sugar, boiled and served with wine sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Flour and nutmeg are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 18,623 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Oxford Dumplings

Ingredients

Directions

Make the dough

  1. Beat the sugar and egg yolks until light.

  2. Add the suet, currants, flour, baking powder, nutmeg, and salt.

  3. Fold in the beaten egg whites.

  4. Flour your hands and shape the mixture into balls the size of an egg.

Cook and serve

  1. Boil the dumplings in separate cloths for one hour or more.

  2. Serve with wine sauce.

Recipe from a historical cookbook (Internet Archive).

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.

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. Flour + nutmegtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  3. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Currant + nutmegtop 16% of all pairs
    Smell alikelow
    Cooked together4,983 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

  5. Egg + nutmegtop 17% of all pairs
    Smell alikelow
    Cooked together24,744 recipes

    Shared aroma: acetic acid (sour, vinegar).

Egg and flour 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

Egg whites
Beaten whites folded in add lightness and help the dumplings rise and stay tender.
Egg yolks
Beaten with sugar, they enrich the batter and add richness and structure.
Suet
Solid fat that melts during boiling, keeping the dumplings moist and tender.
Flour
Provides the starch and gluten that give the dumplings their body and structure.
Baking powder
Releases gas in the batter, helping the dumplings rise and become light.

The step that matters

Boil the dumplings in separate cloths. Wrapping each dumpling in its own cloth lets it keep its shape and stops neighbouring dumplings from fusing as they swell. Boiling for the full hour or more lets the centre cook through.

Swap the currant

How well each one fits the dish's main ingredients (sugar, egg, flour, nutmeg):

  1. Raisinfits better
  2. Vanillafits better
  3. Lemonfits better
  4. Currantthe original

Fit is the average pairing score against sugar, egg, flour, nutmeg. Candidates are from the same food group and used in at least 100 recipes.

“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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