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Cherry Dumplings
From The household (of the Detroit free press), 1886
Serves 2
Eat hot with a good sauce.
Presented as published in 1886. 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
763Calories
16 gProtein
127 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories763 kcal
Protein16 g
Carbohydrates127 g
Fiber2 g
Sugars74 g
Total Fat23 g
Saturated Fat9.9 g
Monounsaturated Fat7.8 g
Polyunsaturated Fat1.8 g
Omega-30 g
Cholesterol42 mg
Sodium4951 mg
Potassium646 mg
Calcium334 mg
Iron4.7 mg
Magnesium59 mg
Phosphorus341 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D2.7 mcg
Vitamin C0.5 mg
Vitamin A78 mcg
Vitamin E0.2 mg
Vitamin K14 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.7 mg
Niacin (B3)4.9 mg
Folate100 mcg
Choline50 mg
Caffeine0 mg
Water369 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 462. The excerpt below is the record exactly as published.
CHERRY DUMPLINGS. Take one cup of prepared flour, or use baking powder and flour same as for biscuits ; two heaping tablespoonf uls of lard, two cups fresh milk, a little salt, two cups of stoned cherries, and one-half cup of sugar
Cook this with the app: pantry check, scaling, and the assistant.