Baked Peach Dumplings
From A bill of fare for every day in the year ..., 1892
Presented as published in 1892. 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
111Calories
1 gProtein
28 gCarbs
0 gFat
Full nutrition (24 nutrients)
Calories111 kcal
Protein1.4 g
Carbohydrates28 g
Fiber2.3 g
Sugars25 g
Total Fat0.4 g
Sodium20 mg
Potassium183 mg
Calcium6.1 mg
Iron0.5 mg
Magnesium12 mg
Phosphorus33 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin C6.2 mg
Vitamin A36 mcg
Vitamin K4.5 mcg
Vitamin B60 mg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)1.2 mg
Folate9 mcg
Water132 g
As published
This recipe was extracted from A bill of fare for every day in the year ... (1892) by Beatrice Wilde Bryant, page 59. The excerpt below is the record exactly as published.
Baked Peach Dumplings. Supper— Welsh Rare Bit. Bread and Butter. Cut up Peaches. Cake. Tea. Baked Peach DirMPLiNGs.— Cut the rolled pie crust in squares large enough to hold a peach. Pare the fruit and remove the stone and fill the cavity with sugar. Sprinkle a very little flour
Cook this with the app: pantry check, scaling, and the assistant.