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Chicken Dumplings

Name: Chicken Dumplings
Yield: 1 servings
Ingredients: Beat the eggs — yolks and whites separately; add the milk to them; the flour; Add the butter

From Miss Parloa's kitchen companion, 1887

Serves 1

These dumplings will be tender and savory.

Presented as published in 1887. 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

680Calories

28 gProtein

109 gCarbs

26 gFat

Full nutrition (34 nutrients)

Calories680 kcal

Protein28 g

Carbohydrates109 g

Fiber0 g

Sugars12 g

Total Fat26 g

Saturated Fat6.2 g

Monounsaturated Fat3.5 g

Polyunsaturated Fat1.2 g

Omega-30 g

Cholesterol247 mg

Sodium169 mg

Potassium616 mg

Calcium360 mg

Iron7.9 mg

Magnesium69 mg

Phosphorus488 mg

Zinc2.6 mg

Copper0.2 mg

Manganese1 mg

Vitamin D3.4 mcg

Vitamin C0 mg

Vitamin A160 mcg

Vitamin E0.6 mg

Vitamin K0.2 mcg

Vitamin B60.3 mg

Vitamin B121.8 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)1.1 mg

Niacin (B3)8.8 mg

Folate224 mcg

Choline191 mg

Caffeine0 mg

Water272 g

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 175. The excerpt below is the record exactly as published.

Beat the eggs — yolks and whites separately — until very light, and add the milk to them. Pour the mixture upon the flour. • Add the butter

Cook this with the app: pantry check, scaling, and the assistant.