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Dessert

Lemon Dumplings

Lemon dumplings made from bread crumbs, beef suet, flour, lemon rind, powdered sugar, and eggs, boiled for one hour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Bread and beef are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 4,032 recipes. Both carry 2-acetyl-1-pyrroline, which smells popcorn, roasted. The science ↓

Lemon Dumplings

Ingredients

Directions

Make the dumplings

  1. Mix the bread crumbs, beef suet, flour, lemon rind, powdered sugar, and beaten eggs in a bowl.

  2. Divide the mixture into four equal portions.

  3. Tie each portion in a well-floured cloth.

Cook

  1. Boil the dumplings in water for one hour.

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. Bread + beeftop 13% of all pairs
    Smell alikemoderate
    Cooked together4,032 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

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

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

  3. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + lemontop 17% of all pairs
    Smell alikemoderate
    Cooked together30,404 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

Fine bread crumbs
Form the bulk of the dumpling and soak up moisture to hold its shape.
Beef suet
Adds fat that keeps the dumplings tender and rich as they cook.
Eggs
Bind the mixture together so it holds its shape when boiled.
Powdered sugar
Adds sweetness that balances the tart lemon rind.
Lemon rind
Adds aroma and bright citrus flavour from the peel's oils.

The step that matters

Tie each portion in a well-floured cloth. Flour on the cloth forms a thin skin that keeps the dumpling from sticking to the cloth and helps it hold its shape while boiling. Loose wrapping lets the dumpling spread and break apart in the water.

Swap the lemon

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

  1. Raisinfits better
  2. Vanillafits better
  3. Figfits better
  4. Lemonthe original

Fit is the average pairing score against bread, beef, flour, sugar, egg. 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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