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Currant Dumplings
From The new practical housekeeping, 1890
Serves 6
Serve with Lemon Sauce.
Presented as published in 1890. 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
628Calories
10 gProtein
88 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories628 kcal
Protein10 g
Carbohydrates88 g
Fiber1.7 g
Sugars24 g
Total Fat28 g
Saturated Fat15 g
Monounsaturated Fat8.9 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol19 mg
Sodium21 mg
Potassium401 mg
Calcium49 mg
Iron5 mg
Magnesium34 mg
Phosphorus123 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C1.8 mg
Vitamin A1.5 mcg
Vitamin E0.5 mg
Vitamin K2.3 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.8 mg
Folate125 mcg
Choline5.6 mg
Caffeine0 mg
Water55 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 475. The excerpt below is the record exactly as published.
Currant Dumplings, — Chop fine six ounces suet, mix it with a pound Hour, and add half a pound dried currants, which should be nicely washed, cleaned and dried ^ mix whole to a soft paste with half pint water
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