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Apple, Currant, or Damson Dumplings
From Consult me, 1902
Serves 4
Some add eggs and milk in making the paste, but the above is more wholesome.
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
510Calories
7 gProtein
44 gCarbs
34 gFat
Full nutrition (33 nutrients)
Calories510 kcal
Protein6.7 g
Carbohydrates44 g
Fiber0 g
Sugars0 g
Total Fat34 g
Saturated Fat19 g
Monounsaturated Fat11 g
Polyunsaturated Fat1.1 g
Cholesterol24 mg
Sodium3.8 mg
Potassium83 mg
Calcium12 mg
Iron3.2 mg
Magnesium16 mg
Phosphorus67 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.5 mg
Vitamin K1.3 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.9 mg
Folate91 mcg
Choline2 mg
Caffeine0 mg
Water13 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 20. The excerpt below is the record exactly as published.
APPLE, Currant, or Damson Dumplings, or Pudding Shred very fine about 5 or 6 ounces of suet, and roll it into 8 or 10 ounces of flour ; add a little salt, and make into a paste with water
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