Dumplings
From Simple cooking of wholesome food for the farm home, 1913
Presented as published in 1913. 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
1037Calories
33 gProtein
207 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories1037 kcal
Protein33 g
Carbohydrates207 g
Fiber0 g
Sugars8.8 g
Total Fat17 g
Saturated Fat3.4 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol43 mg
Sodium3123 mg
Potassium621 mg
Calcium1318 mg
Iron16 mg
Magnesium94 mg
Phosphorus846 mg
Zinc2.6 mg
Copper0.4 mg
Manganese1.9 mg
Vitamin D1.8 mcg
Vitamin C0 mg
Vitamin A58 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B121 mcg
Thiamin (B1)2.5 mg
Riboflavin (B2)1.4 mg
Niacin (B3)17 mg
Folate401 mcg
Choline33 mg
Caffeine0 mg
Water188 g
As published
This recipe was extracted from Simple cooking of wholesome food for the farm home (1913) by Jessie Pinning Rich, page 6. The excerpt below is the record exactly as published.
Dumplings. — Wipe and cut in pieces three pounds of mutton from the fore-quarter. Put in kettle, cover with boiling water, and cook slowly two hours or until tender. 12 Bulletin of the University of Texas After cooking one hour, add one-half cup each of carrot and turnip cut in one-half inch cubes, and one onion cut in slices. Fifteen minutes before serving add four cups potatoes cut in one-fourth inch slices, previously parboiled five minutes in boil- ing water. Thicken with one-fourth cup flour, diluted with enough cold water to form a thin smooth paste. Season with salt and pepper. Serve with dumplings. Dumplings. — Two cups flour, four teaspoons baking powder, three-fourths cup' milk, one-half teaspoon salt, two teaspoons butter
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