Cheese Dumpling
From The Apsley cookery book, 1905
Presented as published in 1905. 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
754Calories
41 gProtein
18 gCarbs
58 gFat
Full nutrition (34 nutrients)
Calories754 kcal
Protein41 g
Carbohydrates18 g
Fiber2.6 g
Sugars6.9 g
Total Fat58 g
Saturated Fat33 g
Monounsaturated Fat13 g
Polyunsaturated Fat2 g
Omega-30.2 g
Cholesterol170 mg
Sodium1118 mg
Potassium350 mg
Calcium1237 mg
Iron0.6 mg
Magnesium61 mg
Phosphorus823 mg
Zinc6.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A538 mcg
Vitamin E1.3 mg
Vitamin K4.7 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.3 mg
Folate64 mcg
Choline9.2 mg
Caffeine0 mg
Water196 g
As published
This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 23. The excerpt below is the record exactly as published.
Cheese Dumpling. Ingredients. Six ounces of Cheese. | One Onion. Pepper to taste
Cook this with the app: pantry check, scaling, and the assistant.