Currant Dumplings

Name: Currant Dumplings
Ingredients: 4-oz. Flour; 2-oz. Shredded ATORA; 2-oz. Dried Currants (picked from stalks); 3 teaspoonful Baking Powder; Pinch of Salt

From The recipe book of "Atora" the good beef suet, 1930

The quantities of the ingredients can be varied according to the number of dumplings required, keeping to the proportion of twice as much flour as suet.

Presented as published in 1930. 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

587Calories

14 gProtein

135 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories587 kcal

Protein14 g

Carbohydrates135 g

Fiber2.5 g

Sugars35 g

Total Fat1.8 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol0 mg

Sodium1437 mg

Potassium597 mg

Calcium854 mg

Iron8.9 mg

Magnesium54 mg

Phosphorus470 mg

Zinc1 mg

Copper0.3 mg

Manganese1.1 mg

Vitamin D0 mcg

Vitamin C2.7 mg

Vitamin A2.3 mcg

Vitamin E0.1 mg

Vitamin K1.9 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)0.6 mg

Niacin (B3)8.6 mg

Folate187 mcg

Choline6 mg

Caffeine0 mg

Water22 g

As published

This recipe was extracted from The recipe book of "Atora" the good beef suet (1930) by Hugon & Co, page 2. The excerpt below is the record exactly as published.

CURRANT DUMPLINGS 4-oz. Flour. 2-oz. Shredded ATORA. 2-oz. Dried Currants (picked from stalks). 3 teaspoonful Baking Powder. Pinch of Salt

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