vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Cherry Dumplings
From Good Things to Eat as Suggested by Rufus, 1911
Serves 2
Presented as published in 1911. 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
324Calories
10 gProtein
64 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories324 kcal
Protein10 g
Carbohydrates64 g
Fiber1 g
Sugars10 g
Total Fat4 g
Saturated Fat1.7 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol11 mg
Sodium5830 mg
Potassium322 mg
Calcium658 mg
Iron5.1 mg
Magnesium37 mg
Phosphorus368 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0.9 mcg
Vitamin C0.3 mg
Vitamin A29 mcg
Vitamin E0 mg
Vitamin K6.8 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4.5 mg
Folate100 mcg
Choline16 mg
Caffeine0 mg
Water161 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 59. The excerpt below is the record exactly as published.
CHERRY DUMPLINGS— Sift^<^£iips; pipa^r^ fjqur with four level teaspoons of baking powder and a saltspoon of salt. Mix with three-quarters cup of milk oi\ enough to make a soft dough. Butter some cups well, p.ut ,a. tablespoon of dough in each, then a large tablespoon of stoned cherries
Cook this with the app: pantry check, scaling, and the assistant.