Beef Suet Dumplings
From The royal baker and pastry cook, 1902
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
750Calories
34 gProtein
110 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories750 kcal
Protein34 g
Carbohydrates110 g
Fiber0 g
Sugars12 g
Total Fat19 g
Saturated Fat7.7 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol401 mg
Sodium2920 mg
Potassium675 mg
Calcium707 mg
Iron9.3 mg
Magnesium76 mg
Phosphorus1020 mg
Zinc3.2 mg
Copper0.3 mg
Manganese1 mg
Vitamin D4.3 mcg
Vitamin C0 mg
Vitamin A238 mcg
Vitamin E1.2 mg
Vitamin K0.3 mcg
Vitamin B60.4 mg
Vitamin B122.2 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)1.3 mg
Niacin (B3)8.8 mg
Folate248 mcg
Choline337 mg
Caffeine0 mg
Water303 g
As published
This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 45. The excerpt below is the record exactly as published.
2 eggs beaten separately, Vi teaspoon salt, 1 teaspoon Royal Baking Powder sifted with 1 cup flour, sufficient milk to mix to stiff paste
Cook this with the app: pantry check, scaling, and the assistant.