Cracker Dumplings for Soup

Name: Cracker Dumplings for Soup
Ingredients: Three or four crackers soaked and well drained; yolks of two eggs well stirred; a little sugar; salt; a few grated almonds; well-beaten whites

From Council cook book, 1908

Presented as published in 1908. 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

62Calories

4 gProtein

6 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories62 kcal

Protein3.9 g

Carbohydrates6.2 g

Fiber0.1 g

Sugars0.2 g

Total Fat2.3 g

Saturated Fat0.3 g

Monounsaturated Fat1 g

Polyunsaturated Fat0.9 g

Cholesterol0 mg

Sodium19 mg

Potassium32 mg

Calcium11 mg

Iron0.3 mg

Magnesium2.4 mg

Phosphorus21 mg

Zinc0.1 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.2 mg

Vitamin K0.6 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.4 mg

Folate8.1 mcg

Choline1.2 mg

Caffeine0 mg

Water26 g

As published

This recipe was extracted from Council cook book (1908), page 7. The excerpt below is the record exactly as published.

Cracker Dumplings for Soup. Three or four crackers soaked and well drained; yolks of two eggs well stirred with a little sugar, salt and a few grated almonds. Stir in the soaked crack- ers and lastly the well-beaten whites

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