Dumplings
From Canadian cook book, 1924
Presented as published in 1924. 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
473Calories
14 gProtein
104 gCarbs
13 gFat
Full nutrition (33 nutrients)
Calories473 kcal
Protein14 g
Carbohydrates104 g
Fiber0.1 g
Sugars0 g
Total Fat13 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol31 mg
Sodium3996 mg
Potassium179 mg
Calcium1595 mg
Iron10 mg
Magnesium42 mg
Phosphorus721 mg
Zinc0.9 mg
Copper0.2 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8.5 mg
Folate201 mcg
Choline0 mg
Caffeine0 mg
Water134 g
As published
This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 11. The excerpt below is the record exactly as published.
DUMPLINGS. 1 c. flour, 2 T. baking powder. M T. salt. 1 T. butter. About c. milk or water
Cook this with the app: pantry check, scaling, and the assistant.