Dumplings
From Handbook of domestic science and household arts for use in elementary schools, 1900
Dumplings can be cooked in a separate pot or with the meat.
Presented as published in 1900. 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
378Calories
15 gProtein
61 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories378 kcal
Protein15 g
Carbohydrates61 g
Fiber0 g
Sugars12 g
Total Fat8.7 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium564 mg
Potassium452 mg
Calcium572 mg
Iron4 mg
Magnesium47 mg
Phosphorus411 mg
Zinc1.5 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.6 mg
Niacin (B3)4.5 mg
Folate100 mcg
Choline43 mg
Caffeine0 mg
Water221 g
As published
This recipe was extracted from Handbook of domestic science and household arts for use in elementary schools (1900) by Wilson, Lucy Langdon (Williams) Mrs, page 74. The excerpt below is the record exactly as published.
dumplings in a separate pot with plenty of water, or else in the same pot with the meat. In the latter case care must be taken that the water does not cease to bubble while they are in. Dumplings (\). — Mix together ^ cup flour, 1 saltspoonful of salt, and i teaspoonful of baking powder. Stir in quickly i cupful of milk
Cook this with the app: pantry check, scaling, and the assistant.