vegetarianveganpescatariandairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Dough Dumplings
From Cookery for every household, 1914
Serves 4
Presented as published in 1914. 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
39Calories
1 gProtein
7 gCarbs
0 gFat
Full nutrition (12 nutrients)
Calories39 kcal
Protein0.9 g
Carbohydrates7.2 g
Fiber0.3 g
Sugars0.6 g
Total Fat0.5 g
Saturated Fat0 g
Cholesterol0 mg
Sodium69 mg
Calcium0 mg
Iron0.5 mg
Vitamin C0 mg
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 645. The excerpt below is the record exactly as published.
Dough Dumplings Take any bread dough left over from baking, and divide it in pieces the size of a small egg. Drop these into a saucepan of boiling water, slightly salted
Cook this with the app: pantry check, scaling, and the assistant.