Dumplings
From A handbook of home economics, 1912
Be careful not to have too much liquid, or the dumplings will be heavy.
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
459Calories
14 gProtein
97 gCarbs
2 gFat
Full nutrition (19 nutrients)
Calories459 kcal
Protein14 g
Carbohydrates97 g
Total Fat1.9 g
Sodium2.5 mg
Potassium171 mg
Calcium24 mg
Iron7 mg
Magnesium33 mg
Phosphorus135 mg
Zinc0.9 mg
Copper0.2 mg
Manganese1 mg
Vitamin B60.1 mg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8.5 mg
Folate201 mcg
Water12 g
As published
This recipe was extracted from A handbook of home economics (1912) by Etta Proctor Flagg, page 14. The excerpt below is the record exactly as published.
dumplings. Dumplings 1 c. flour. 2 tsp. baking powder. Yi tsp. salt. Milk
Cook this with the app: pantry check, scaling, and the assistant.