Boiled Dumpling Crust Without Lard or Butter

Name: Boiled Dumpling Crust Without Lard or Butter
Ingredients: Sift a pint of flour; salt it as usual; a fine stream of boiling water

From La cuisine creole, 1885

This is lighter and nicer than the old way of mixing with grease.

Presented as published in 1885. 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

918Calories

27 gProtein

194 gCarbs

4 gFat

Full nutrition (19 nutrients)

Calories918 kcal

Protein27 g

Carbohydrates194 g

Total Fat3.7 g

Sodium5 mg

Potassium341 mg

Calcium48 mg

Iron14 mg

Magnesium67 mg

Phosphorus271 mg

Zinc1.8 mg

Copper0.4 mg

Manganese1.9 mg

Vitamin B60.2 mg

Thiamin (B1)2.4 mg

Riboflavin (B2)1.1 mg

Niacin (B3)17 mg

Folate401 mcg

Water25 g

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 75. The excerpt below is the record exactly as published.

BOILED DUMPLING CRUST WITHOUT LABD OE BUTTEE — FOE DYSPBPTICS. Sif t a pint of flour in a basin, sait it as usual, then pour on it a flne stream of boiling water

Cook this with the app: pantry check, scaling, and the assistant.