Dumpling Broth

Name: Dumpling Broth
Ingredients: 1 knuckle veal; 3 quarts cold water; + cup flour; ^ cup chopped suet; 1 teaspoon salt; 1 tablespoonful grated onion; Bay leaf; parsley; carrot

From Manual for army cooks, 1896

Presented as published in 1896. 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

738Calories

8 gProtein

49 gCarbs

57 gFat

Full nutrition (33 nutrients)

Calories738 kcal

Protein7.8 g

Carbohydrates49 g

Fiber0.2 g

Sugars0.4 g

Total Fat57 g

Saturated Fat31 g

Monounsaturated Fat19 g

Polyunsaturated Fat1.9 g

Cholesterol40 mg

Sodium2452 mg

Potassium108 mg

Calcium102 mg

Iron3.7 mg

Magnesium47 mg

Phosphorus79 mg

Zinc0.9 mg

Copper0.4 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C0.7 mg

Vitamin A0 mcg

Vitamin E0.9 mg

Vitamin K2.2 mcg

Vitamin B60.1 mg

Vitamin B120.2 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.3 mg

Niacin (B3)4.4 mg

Folate103 mcg

Choline3.9 mg

Caffeine0 mg

Water2853 g

As published

This recipe was extracted from Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 22. The excerpt below is the record exactly as published.

DUMPLING BROTH. 1 knuckle veal. 3 quarts cold water. + cup flour. ^ cup chopped suet, i teaspoon salt. 1 tablespoonf ul grated onion. Bay leaf, parsley, and carrot

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