Dumplings
From Blue Ribbon and Pure Gold cook book, 1905
They make very nice dumplings.
Presented as published in 1905. 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
2097Calories
55 gProtein
398 gCarbs
34 gFat
Full nutrition (33 nutrients)
Calories2097 kcal
Protein55 g
Carbohydrates398 g
Fiber0.1 g
Sugars0 g
Total Fat34 g
Saturated Fat11 g
Monounsaturated Fat12 g
Polyunsaturated Fat3 g
Cholesterol26 mg
Sodium6105 mg
Potassium690 mg
Calcium2183 mg
Iron32 mg
Magnesium144 mg
Phosphorus1319 mg
Zinc3.7 mg
Copper0.8 mg
Manganese3.8 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)4.7 mg
Riboflavin (B2)2.2 mg
Niacin (B3)34 mg
Folate803 mcg
Choline13 mg
Caffeine0 mg
Water51 g
As published
This recipe was extracted from Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 80. The excerpt below is the record exactly as published.
Dumplings—If you are going to have boiled meat, or a stew for dinner, make enough extra biscuit dough, as for Camp Biscuit
Cook this with the app: pantry check, scaling, and the assistant.