Drop Dumplings
From The Central cook book, 1924
Presented as published in 1924. 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
464Calories
14 gProtein
99 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories464 kcal
Protein14 g
Carbohydrates99 g
Fiber0 g
Sugars0 g
Total Fat1.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1526 mg
Potassium172 mg
Calcium546 mg
Iron8 mg
Magnesium36 mg
Phosphorus330 mg
Zinc0.9 mg
Copper0.2 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8.5 mg
Folate201 mcg
Choline0 mg
Caffeine0 mg
Water13 g
As published
This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 40. The excerpt below is the record exactly as published.
Drop Dumplings 1 cup flour. 2 teaspoons baking powder. 4 teaspoon salt
Cook this with the app: pantry check, scaling, and the assistant.