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Dumplings
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 2
Presented as published in 1914. 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
573Calories
20 gProtein
108 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories573 kcal
Protein20 g
Carbohydrates108 g
Fiber0 g
Sugars8.8 g
Total Fat7.7 g
Saturated Fat3.4 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol22 mg
Sodium1596 mg
Potassium447 mg
Calcium771 mg
Iron8 mg
Magnesium58 mg
Phosphorus514 mg
Zinc1.7 mg
Copper0.2 mg
Manganese1 mg
Vitamin D1.8 mcg
Vitamin C0 mg
Vitamin A58 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B121 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)8.6 mg
Folate201 mcg
Choline33 mg
Caffeine0 mg
Water174 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 62. The excerpt below is the record exactly as published.
DUMPLINGS. Mix 2 cups flour, 4 t. baking powder, y2 t. salt, % cup milk, if dough is cut, or 1 cup milk, if dropped from spoon
Cook this with the app: pantry check, scaling, and the assistant.