Crust for Dumplings

Name: Crust for Dumplings
Ingredients: Two cups milk; one heaping tablespoonful lard; the same of butter; one teaspoonful soda; two of cream tartar; one salt-spoon salt; flour enough to make a soft dough

From Six little cooks, 1910

Some prefer it made with eggs.

Presented as published in 1910. 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

440Calories

16 gProtein

29 gCarbs

40 gFat

Full nutrition (34 nutrients)

Calories440 kcal

Protein16 g

Carbohydrates29 g

Fiber0 g

Sugars23 g

Total Fat40 g

Saturated Fat14 g

Monounsaturated Fat9.5 g

Polyunsaturated Fat2.1 g

Omega-30.1 g

Cholesterol103 mg

Sodium192 mg

Potassium2344 mg

Calcium602 mg

Iron0.4 mg

Magnesium58 mg

Phosphorus495 mg

Zinc2.1 mg

Copper0 mg

Manganese0 mg

Vitamin D5 mcg

Vitamin C0 mg

Vitamin A156 mcg

Vitamin E0.3 mg

Vitamin K0 mcg

Vitamin B60.3 mg

Vitamin B122.6 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.7 mg

Niacin (B3)0.5 mg

Folate0 mcg

Choline94 mg

Caffeine0 mg

Water432 g

As published

This recipe was extracted from Six little cooks (1910) by Elizabeth Stansbury Kirkland, page 54. The excerpt below is the record exactly as published.

CRUST FOR DUMPLINGS. Two cups milk, one heaping tablespoonful lard and the same of butter, one teaspoonful soda and two of cream tartar, one salt-spoon salt, flour enough to make a soft dough

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