Dumplings
From The galley guide, 1923
Dumplings should be added just before serving.
Presented as published in 1923. 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
463Calories
14 gProtein
99 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories463 kcal
Protein14 g
Carbohydrates99 g
Fiber0 g
Sugars0 g
Total Fat1.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1874 mg
Potassium171 mg
Calcium681 mg
Iron8.1 mg
Magnesium38 mg
Phosphorus1016 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
Water131 g
As published
This recipe was extracted from The galley guide (1923) by Alexander White Moffat, page 23. The excerpt below is the record exactly as published.
/2 teaspoons salt and Ys teaspoon pepper. Cook 45 min. longer. Then make a paste of p3 cup of flour and some cold water and add to stew to thicken the gravy, stirring well. Beef stew should be served with dumplings. Dumplings. 1 cup flour 2 teaspoons Royal Baking Powder Y\ teaspoon salt y2 cup milk (or water) M
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