Dumplings
From English and French cookery, 1890
These dumplings may be varied by mixing with each pound of flour half a pound of finely-shred suet. A few currants and a little sugar in addition make another variety.
Presented as published in 1890. 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
1660Calories
49 gProtein
351 gCarbs
7 gFat
Full nutrition (19 nutrients)
Calories1660 kcal
Protein49 g
Carbohydrates351 g
Total Fat6.7 g
Sodium9.1 mg
Potassium617 mg
Calcium86 mg
Iron25 mg
Magnesium121 mg
Phosphorus490 mg
Zinc3.3 mg
Copper0.7 mg
Manganese3.4 mg
Vitamin B60.3 mg
Thiamin (B1)4.3 mg
Riboflavin (B2)2 mg
Niacin (B3)31 mg
Folate726 mcg
Water45 g
As published
This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 70. The excerpt below is the record exactly as published.
1 pound of flour a little salt, and water to make a stiff paste. Divide and roll into dumplings
Cook this with the app: pantry check, scaling, and the assistant.