nut-freesoy-freefish-freeshellfish-free
Chicken Dumpling
From Atlanta women's club cook book, 1921
Serves 4
Presented as published in 1921. 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
635Calories
23 gProtein
117 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories635 kcal
Protein23 g
Carbohydrates117 g
Fiber7.4 g
Sugars5.9 g
Total Fat9.1 g
Saturated Fat2.3 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol15 mg
Sodium1312 mg
Potassium1227 mg
Calcium335 mg
Iron19 mg
Magnesium107 mg
Phosphorus370 mg
Zinc2.2 mg
Copper2.1 mg
Manganese3.7 mg
Vitamin D1.2 mcg
Vitamin C12 mg
Vitamin A39 mcg
Vitamin E0.8 mg
Vitamin K0 mcg
Vitamin B60.7 mg
Vitamin B120.7 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)9.2 mg
Folate173 mcg
Choline22 mg
Caffeine0 mg
Water298 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 98. The excerpt below is the record exactly as published.
CHICKEN DUMPLING. 3 cups flour. 2 cups milk. 1 t-spoon baking powder. 1 t-spoon salt. 6 Irish potatoes. Yolk of 1 egg
Cook this with the app: pantry check, scaling, and the assistant.