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Currant Dumpling
From The white ribbon cook book, 1894
Serves 5
Presented as published in 1894. 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
599Calories
11 gProtein
76 gCarbs
28 gFat
Full nutrition (33 nutrients)
Calories599 kcal
Protein11 g
Carbohydrates76 g
Fiber0 g
Sugars0 g
Total Fat28 g
Saturated Fat15 g
Monounsaturated Fat9 g
Polyunsaturated Fat1 g
Cholesterol19 mg
Sodium6 mg
Potassium256 mg
Calcium41 mg
Iron5.8 mg
Magnesium35 mg
Phosphorus126 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C72 mg
Vitamin A4.8 mcg
Vitamin E0.8 mg
Vitamin K1 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.4 mg
Niacin (B3)6.3 mg
Folate145 mcg
Choline1.6 mg
Caffeine0 mg
Water90 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 84. The excerpt below is the record exactly as published.
Currant Dumpling — One lb. flour, 5 oz. beef Buet, 7 oz. currants, 1 glass of water
Cook this with the app: pantry check, scaling, and the assistant.