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Digestible Dumplings
From The Times cook book, no. 2, 1905
Serves 6
Leftovers can be sliced, fried in butter, and served with a sweet.
Presented as published in 1905. 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
166Calories
6 gProtein
33 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories166 kcal
Protein5.6 g
Carbohydrates33 g
Fiber0 g
Sugars0 g
Total Fat4.8 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol41 mg
Sodium170 mg
Potassium69 mg
Calcium100 mg
Iron2.7 mg
Magnesium13 mg
Phosphorus95 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A13 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.8 mg
Folate71 mcg
Choline25 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 151. The excerpt below is the record exactly as published.
DIGESTIBLE DUMPLINGS. (Orig- inal.) Miss Evelyn Dooly, 623 Court street— For chicken or mutton stew or any kind of boiled meat, to serve six to eight persons. One well-beaten egg, pinch of salt, pinch of sugar, small cup sweet milk, dessert spoon of soft butter, two large teaspoons best baking powder, sifted through a pint of flour
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