Dumplings
From Principles of cooking, 1914
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
1173Calories
27 gProtein
199 gCarbs
31 gFat
Full nutrition (33 nutrients)
Calories1173 kcal
Protein27 g
Carbohydrates199 g
Fiber0 g
Sugars0 g
Total Fat31 g
Saturated Fat11 g
Monounsaturated Fat12 g
Polyunsaturated Fat3 g
Cholesterol26 mg
Sodium2476 mg
Potassium347 mg
Calcium1098 mg
Iron16 mg
Magnesium74 mg
Phosphorus659 mg
Zinc1.8 mg
Copper0.4 mg
Manganese1.9 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)2.4 mg
Riboflavin (B2)1.1 mg
Niacin (B3)17 mg
Folate401 mcg
Choline14 mg
Caffeine0 mg
Water262 g
As published
This recipe was extracted from Principles of cooking (1914) by Emma Conley, page 65. The excerpt below is the record exactly as published.
Dumplings.— One and one half pounds of mutton from shoulder, cut in small pieces; add one onion and one carrot, sliced; cover with boiling water and boil fifteen minutes; reduce the heat and let simmer one and one half hours. Turn meat from kettle, season. Place potatoes in bottom of kettle, place meat on the potatoes, pour liquid over this, and add enough boiling water to cover all; place dumplings on top of meat, and boil twenty minutes. : Dumplings. — Mix two cups of flour, four teaspoons of baking powder, one fourth teaspoon salt. Add two table- spoons of lard as for biscuit. Moisten with one cup of water
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