Cherry Dumplings
From What to eat, how to serve it, 1891
Presented as published in 1891. 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
920Calories
27 gProtein
195 gCarbs
15 gFat
Full nutrition (33 nutrients)
Calories920 kcal
Protein27 g
Carbohydrates195 g
Fiber0 g
Sugars0 g
Total Fat15 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol31 mg
Sodium477 mg
Potassium345 mg
Calcium310 mg
Iron15 mg
Magnesium68 mg
Phosphorus371 mg
Zinc1.8 mg
Copper0.4 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)2.4 mg
Riboflavin (B2)1.1 mg
Niacin (B3)17 mg
Folate401 mcg
Choline0 mg
Caffeine0 mg
Water27 g
As published
This recipe was extracted from What to eat, how to serve it (1891) by Christine Terhune Herrick, page 55. The excerpt below is the record exactly as published.
Cherry Dnmplings, — Make a biscuit crust of two cups of flour, a tablespoonful of but- ter rubbed into it, a little salt, a teaspoonful of baking-powder, and milk enough to make a soft dough. Roll out into a sheet a quar- ter of an inch thick, and cut into squares about three inches across. Stone the cher- ries ; put a spoonful into the centre of each square of paste
Cook this with the app: pantry check, scaling, and the assistant.