Lemon Dumplings

From a
1915
cook book
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.

1/2 lb. grated Bread
1/4 lb. finely chopped Suet
1/4 lb. Sugar
1 Lemon, {squeeze the Juice over the Sugar and chop the rest very fine
1 large tart Apple, {grated
2 Tbsp. Flour
2 well beaten Eggs
.

Mix well together.
Divide in 8 parts,
and tie each one in a well Floured piece of cotton cloth.
Put a plate in the bottom of the kettle,
and drop the Dumplings into boiling Water.
Boil 30 minutes.
Serve with Maple Syrup.
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