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Currant Dumpling
From Handbook of practical cookery, 1886
Serves 4
Presented as published in 1886. 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
10 gProtein
79 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories635 kcal
Protein10 g
Carbohydrates79 g
Fiber2.6 g
Sugars34 g
Total Fat31 g
Saturated Fat16 g
Monounsaturated Fat9.8 g
Polyunsaturated Fat2.2 g
Omega-30 g
Cholesterol25 mg
Sodium435 mg
Potassium281 mg
Calcium177 mg
Iron3.5 mg
Magnesium38 mg
Phosphorus165 mg
Zinc1.2 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0.4 mcg
Vitamin C51 mg
Vitamin A18 mcg
Vitamin E0.8 mg
Vitamin K4.8 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.2 mg
Folate67 mcg
Choline18 mg
Caffeine0 mg
Water69 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 172. The excerpt below is the record exactly as published.
Currant Dumpling. — One half pound bread crumbs, two table-spoonfuls of flour, one quarter pound currants, one quarter pound sugar, one quarter pound suet, one gill and a half milk
Cook this with the app: pantry check, scaling, and the assistant.