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Dropped Dumplings

Name: Dropped Dumplings
Yield: 1 servings
Ingredients: Beat an egg; one teacup milk; pinch salt; teaspoon baking powder; flour enough to make stiff batter

From The Monmouth Baptist ladies' cook book, 1907

Serves 1

Presented as published in 1907. 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

220Calories

14 gProtein

13 gCarbs

13 gFat

Full nutrition (34 nutrients)

Calories220 kcal

Protein14 g

Carbohydrates13 g

Fiber0 g

Sugars12 g

Total Fat13 g

Saturated Fat6.1 g

Monounsaturated Fat3.5 g

Polyunsaturated Fat1.2 g

Omega-30 g

Cholesterol215 mg

Sodium634 mg

Potassium435 mg

Calcium589 mg

Iron1.4 mg

Magnesium36 mg

Phosphorus442 mg

Zinc1.7 mg

Copper0 mg

Manganese0 mg

Vitamin D3.3 mcg

Vitamin C0 mg

Vitamin A158 mcg

Vitamin E0.6 mg

Vitamin K0.2 mcg

Vitamin B60.2 mg

Vitamin B121.8 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.6 mg

Niacin (B3)0.3 mg

Folate24 mcg

Choline190 mg

Caffeine0 mg

Water253 g

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 7. The excerpt below is the record exactly as published.

DROPPED DUMPLINGS. Mrs. O. J. Blackburn. Beat an egg, one teacup milk, pinch salt, teaspoon baking powder, flour enough to make stiff batter

Cook this with the app: pantry check, scaling, and the assistant.