Dumplings
From Principles of food preparation, 1914
One-quarter cup of flour will make two or three small dumplings. Dumplings are less apt to be soggy if they are cooked separately from the stew on a greased plate in a steamer.
Presented as published in 1914. 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
1384Calories
14 gProtein
99 gCarbs
106 gFat
Full nutrition (33 nutrients)
Calories1384 kcal
Protein14 g
Carbohydrates99 g
Fiber0 g
Sugars0 g
Total Fat106 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium943 mg
Potassium172 mg
Calcium546 mg
Iron8 mg
Magnesium36 mg
Phosphorus330 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
Water13 g
As published
This recipe was extracted from Principles of food preparation (1914) by Mary Davoren Molony Chambers, page 39. The excerpt below is the record exactly as published.
Two teaspoonfuls of baking powder (where a cream of tartar baking powder is used) to one cup of flour. Method. Mix dry ingredients. Chop the shortening into the dry mixture, using the back of a fork. Stir in the liquid to the dry things, and mix very lightly to a soft dough. This should be spongy and full of holes. Note. One-quarter cup of flour will make two or three small dumplings
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