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Dumplings
From The Ideal cook book, 1899
Serves 5
Presented as published in 1899. 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
284Calories
5 gProtein
12 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories284 kcal
Protein4.8 g
Carbohydrates12 g
Fiber0.6 g
Sugars6.3 g
Total Fat24 g
Saturated Fat13 g
Monounsaturated Fat8.3 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol127 mg
Sodium45 mg
Potassium148 mg
Calcium35 mg
Iron1.1 mg
Magnesium11 mg
Phosphorus81 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.6 mcg
Vitamin C52 mg
Vitamin A51 mcg
Vitamin E0.9 mg
Vitamin K0.9 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.3 mg
Folate19 mcg
Choline90 mg
Caffeine0 mg
Water60 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 103. The excerpt below is the record exactly as published.
4 oz. currants, 4 oz. suet chopped fine, 1 large spoonful of flour, 1 oz. pounded sugar, 3 eggs, grated lemon peel anda little spice. Mix with the yolks of the eggs well beaten and a little milk: Divide into five dumplings
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