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Dumplings
From The Cook County cook book, 1912
Serves 4
Let the steam from the boiling stew cook them for at least 20 minutes.
Presented as published in 1912. 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
28Calories
1 gProtein
6 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories28 kcal
Protein0.9 g
Carbohydrates5.7 g
Fiber0 g
Sugars0.3 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0.8 mg
Sodium383 mg
Potassium18 mg
Calcium139 mg
Iron0.6 mg
Magnesium3 mg
Phosphorus62 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A2 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate10 mcg
Choline1.1 mg
Caffeine0 mg
Water6.2 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 178. The excerpt below is the record exactly as published.
DUMPLINGS.— Put a pt. of sifted flour into a bowl with 2 teaspoons baking powder and a J4 of a teaspoon of salt; mix thor- oughly; wet with milk
Cook this with the app: pantry check, scaling, and the assistant.