Bavarian Dumplings
From The spirit of cookery, 1895
Serve with browned butter.
Presented as published in 1895. 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
1776Calories
43 gProtein
169 gCarbs
125 gFat
Full nutrition (34 nutrients)
Calories1776 kcal
Protein43 g
Carbohydrates169 g
Fiber2.9 g
Sugars7.1 g
Total Fat125 g
Saturated Fat54 g
Monounsaturated Fat22 g
Polyunsaturated Fat4.3 g
Omega-30.3 g
Cholesterol686 mg
Sodium796 mg
Potassium696 mg
Calcium497 mg
Iron13 mg
Magnesium94 mg
Phosphorus619 mg
Zinc3.9 mg
Copper0.4 mg
Manganese1.8 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K6.1 mcg
Vitamin B60.4 mg
Vitamin B120.9 mcg
Thiamin (B1)1.9 mg
Riboflavin (B2)1.3 mg
Niacin (B3)15 mg
Folate248 mcg
Choline294 mg
Caffeine0 mg
Water280 g
As published
This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 242. The excerpt below is the record exactly as published.
Bavarian Dumplings, German Klose or Knddel, are really puddings consisting of bread fried in fat, breadcrumb soaked in milk or cream, eggs, butter, some flour, salt, and spice
Cook this with the app: pantry check, scaling, and the assistant.