Cherry Dumplings
From Physical culture cook book, 1901
Presented as published in 1901. 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
1066Calories
35 gProtein
206 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories1066 kcal
Protein35 g
Carbohydrates206 g
Fiber0 g
Sugars12 g
Total Fat22 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol61 mg
Sodium569 mg
Potassium710 mg
Calcium610 mg
Iron15 mg
Magnesium97 mg
Phosphorus617 mg
Zinc2.8 mg
Copper0.4 mg
Manganese1.9 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)2.5 mg
Riboflavin (B2)1.4 mg
Niacin (B3)17 mg
Folate401 mcg
Choline43 mg
Caffeine0 mg
Water242 g
As published
This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 50. The excerpt below is the record exactly as published.
Cherry Dumplings. — Two cups flour, one cup milk, one tablespoonful butter, one t'easpoonful baking powder, a little salt
Cook this with the app: pantry check, scaling, and the assistant.