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Dumplings

Name: Dumplings
Yield: 2 servings
Ingredients: Into a well-beaten egg; enough rolled cracker crumbs to make a thick paste

From The Cook County cook book, 1912

Serves 2

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

36Calories

3 gProtein

0 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories36 kcal

Protein3.2 g

Carbohydrates0.2 g

Fiber0 g

Sugars0.1 g

Total Fat2.4 g

Saturated Fat0.8 g

Monounsaturated Fat0.9 g

Polyunsaturated Fat0.5 g

Omega-30 g

Cholesterol93 mg

Sodium36 mg

Potassium35 mg

Calcium14 mg

Iron0.4 mg

Magnesium3 mg

Phosphorus50 mg

Zinc0.3 mg

Copper0 mg

Manganese0 mg

Vitamin D0.5 mcg

Vitamin C0 mg

Vitamin A40 mcg

Vitamin E0.3 mg

Vitamin K0.1 mcg

Vitamin B60 mg

Vitamin B120.2 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0 mg

Folate12 mcg

Choline74 mg

Caffeine0 mg

Water19 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 100. The excerpt below is the record exactly as published.

DUMPLINGS. — Into a well-beaten egg add enough rolled cracker crumbs to make a thick paste

Cook this with the app: pantry check, scaling, and the assistant.