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Bread Dumplings
From Soyer's standard cookery, 1912
Serves 1
Presented as published in 1912. 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
825Calories
33 gProtein
131 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories825 kcal
Protein33 g
Carbohydrates131 g
Fiber5.7 g
Sugars14 g
Total Fat29 g
Saturated Fat5.5 g
Monounsaturated Fat5.9 g
Polyunsaturated Fat3.8 g
Omega-30.2 g
Cholesterol97 mg
Sodium1489 mg
Potassium776 mg
Calcium315 mg
Iron8.7 mg
Magnesium80 mg
Phosphorus378 mg
Zinc2.6 mg
Copper0.6 mg
Manganese1.4 mg
Vitamin D0.4 mcg
Vitamin C1.1 mg
Vitamin A68 mcg
Vitamin E0.4 mg
Vitamin K1.8 mcg
Vitamin B60.5 mg
Vitamin B120.1 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1.2 mg
Niacin (B3)18 mg
Folate173 mcg
Choline128 mg
Caffeine0 mg
Water508 g
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 234. The excerpt below is the record exactly as published.
Bread Dumplings. Soak three thick slices of white bread in about a pint of broth, squeeze fairly dry, and beat up with a fork. Melt a tablespoonful of butter over the fire, add the bread, mix well, and season with pepper and salt to taste. When cool stir in two well-beaten eggs, a quarter of a grated nutmeg, and a lit- tle chopped parsley. Mix well, and then mold into small balls. Roll these lightly in flour
Cook this with the app: pantry check, scaling, and the assistant.