Currant Dumplings
From The spirit of cookery, 1895
Best boiled to ensure the currants plump up.
Presented as published in 1895. 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
676Calories
23 gProtein
125 gCarbs
21 gFat
Full nutrition (31 nutrients)
Calories676 kcal
Protein23 g
Carbohydrates125 g
Sugars12 g
Total Fat21 g
Saturated Fat4.6 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol61 mg
Sodium99 mg
Potassium899 mg
Calcium387 mg
Iron8.8 mg
Magnesium90 mg
Phosphorus450 mg
Zinc2.2 mg
Copper0.3 mg
Manganese1.2 mg
Vitamin D2.3 mcg
Vitamin C203 mg
Vitamin A91 mcg
Vitamin E1.2 mg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)0.9 mg
Niacin (B3)9 mg
Folate201 mcg
Choline43 mg
Water321 g
As published
This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 242. The excerpt below is the record exactly as published.
Currant Dumplings are made interesting to young persons by the addition of currants. The.dumpliogs are best boiled, as that way most readily plumps the currants. In the case of Fried Apple Dumplings, the pulp of stewed apples is incorporated with the dough, eggs, etc., as are the currants in the previous recipe. The preparation is then crumbed and fried. Boiled Ajiple Dumplings consist of the same mass as the fried, and are suitably made light by the admixture of white of egg froth. Bavarian Dumplings, German Klose or Knddel, are really puddings consisting of bread fried in fat, breadcrumb soaked in milk or cream, eggs, butter, some flour, salt
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