Dumplings
From Domestic science (Clark, Cornell home economics), 1911
For a softer dough, use 1.5 cups of milk.
Presented as published in 1911. 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
1069Calories
35 gProtein
208 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories1069 kcal
Protein35 g
Carbohydrates208 g
Fiber0 g
Sugars12 g
Total Fat12 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium3371 mg
Potassium709 mg
Calcium871 mg
Iron15 mg
Magnesium98 mg
Phosphorus711 mg
Zinc2.8 mg
Copper0.4 mg
Manganese1.9 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)2.5 mg
Riboflavin (B2)1.4 mg
Niacin (B3)17 mg
Folate401 mcg
Choline43 mg
Caffeine0 mg
Water240 g
As published
This recipe was extracted from Domestic science (Clark, Cornell home economics) (1911) by Ida Hood Clark, page 19. The excerpt below is the record exactly as published.
dumplings are to be served with the stew, add them when the potatoes are nearly done. The liquid should come up even with the potatoes, so that the diraiplings may rest on them. Cover closely to keep in the steam, and cook for about ten minutes. Dumplings — Home Recipe. 1 pt. flour, 2 tsp. baking powder, 1 tsp. salt; mix with one scant cup of milk
Cook this with the app: pantry check, scaling, and the assistant.