Cherry Dumplings
From Recipes from our hearth, 1960
Makes 4 to 6 servings. Recipe by Mrs. Everett Duggins
Presented as published in 1960. 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
1389Calories
16 gProtein
313 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories1389 kcal
Protein16 g
Carbohydrates313 g
Fiber0.4 g
Sugars214 g
Total Fat12 g
Saturated Fat6 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol29 mg
Sodium3021 mg
Potassium347 mg
Calcium390 mg
Iron7.7 mg
Magnesium51 mg
Phosphorus323 mg
Zinc1.3 mg
Copper0.2 mg
Manganese1 mg
Vitamin D0.8 mcg
Vitamin C0.8 mg
Vitamin A92 mcg
Vitamin E0.3 mg
Vitamin K1 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8.7 mg
Folate202 mcg
Choline17 mg
Caffeine0 mg
Water92 g
As published
This recipe was extracted from Recipes from our hearth (1960) by N.C.) Advent Moravian Church (Winston-Salem, page 29. The excerpt below is the record exactly as published.
CHERRY DUMPLINGS 1 can, 1 1b. pitted, red sour cherries 1 cup sugar 1 cup flour 1 tsp. baking power i tsp. salt 1/3 cup milk 2 tsps. meited butter Grated rine 1 orange or 4 tsp. cinnamon
Cook this with the app: pantry check, scaling, and the assistant.