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Dumplings for Irish Stew
From Magnet users cook book, 1920
Serves 1
Mrs. Pat Mulvoney, Cookstown, Ont.
Presented as published in 1920. 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
512Calories
16 gProtein
103 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories512 kcal
Protein16 g
Carbohydrates103 g
Fiber0 g
Sugars3.9 g
Total Fat4.4 g
Saturated Fat1.5 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol9.7 mg
Sodium1557 mg
Potassium293 mg
Calcium645 mg
Iron8 mg
Magnesium45 mg
Phosphorus411 mg
Zinc1.2 mg
Copper0.2 mg
Manganese1 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A26 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8.5 mg
Folate201 mcg
Choline14 mg
Caffeine0 mg
Water84 g
As published
This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 13. The excerpt below is the record exactly as published.
DUMPLINGS FOR IRISH STEW. One cup of flour, 4% teaspoon of salt, 2 teaspoons of baking powder (level), 1-3 cup of milk
Cook this with the app: pantry check, scaling, and the assistant.