vegetarianveganpescatariandairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Dumpling, Cranberry
From Harper's cook book encyclopædia, 1902
Serves 4
Serve with sweet wine sauce or sugar and cream.
Presented as published in 1902. 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
744Calories
14 gProtein
171 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories744 kcal
Protein14 g
Carbohydrates171 g
Fiber5.1 g
Sugars63 g
Total Fat2.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium241 mg
Potassium286 mg
Calcium166 mg
Iron7.6 mg
Magnesium43 mg
Phosphorus200 mg
Zinc1 mg
Copper0.3 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C20 mg
Vitamin A4.3 mcg
Vitamin E1.9 mg
Vitamin K7.1 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8.6 mg
Folate202 mcg
Choline7.8 mg
Caffeine0 mg
Water136 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 361. The excerpt below is the record exactly as published.
Dumpling, Cranberry. — One quart of flour, and two teaspoonfuls of bak- ing-powder sifted together. Mix into a soft dough with sweet milk. Roll the dough out very thin in oblong shapes, and spread over it one quart of cranberries, picked and washed clean. Add Y/z lb. of sugar
Cook this with the app: pantry check, scaling, and the assistant.