dairy-freenut-freesoy-freefish-freeshellfish-free
Dumplings for Boiled Rump of Beef
From The home cook book, 1905
Serves 6
Dumplings can be tied in cloths for cooking.
Presented as published in 1905. 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
249Calories
8 gProtein
49 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories249 kcal
Protein7.9 g
Carbohydrates49 g
Fiber0 g
Sugars0 g
Total Fat2.5 g
Saturated Fat0.6 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol32 mg
Sodium559 mg
Potassium97 mg
Calcium104 mg
Iron3.8 mg
Magnesium18 mg
Phosphorus117 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A13 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.2 mg
Folate104 mcg
Choline25 mg
Caffeine0 mg
Water18 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 47. The excerpt below is the record exactly as published.
DUMPLINGS FOR BOILED RUMP OF BEEF Mix a heaping teaspoon of lard lightly through a pint and a half of sifted flour, using the ends of the fingers for mix- ing. Add an even teaspoon of salt, two heaping teaspoons of baking powder, a beaten egg, and two tablespoons of hot water
Cook this with the app: pantry check, scaling, and the assistant.