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Dumplings
From Miss Parloa's new cook book and marketing guide, 1880
Serves 1
Ensure the soup is boiling rapidly when dumplings are added.
Presented as published in 1880. 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
1093Calories
35 gProtein
212 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories1093 kcal
Protein35 g
Carbohydrates212 g
Fiber0 g
Sugars16 g
Total Fat12 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium1267 mg
Potassium1512 mg
Calcium349 mg
Iron14 mg
Magnesium96 mg
Phosphorus517 mg
Zinc2.9 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
Water239 g
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 189. The excerpt below is the record exactly as published.
Dumplings. One pint of flour, measured before sifting ; half a tea- spoonful of soda, a teaspoonful of cream of tartar, one of sugar, half a teaspoonful of salt. Mix all thoroughly and run through the sieve. Wet with a small cupful of milk
Cook this with the app: pantry check, scaling, and the assistant.