Dumplings for Meat Stew

Name: Dumplings for Meat Stew
Ingredients: two cups of flour; four teaspoons of baking powder; one half — teaspoon of salt; two tablespoons of lard; three fourths cup of water

From Principles of cooking, 1914

Some stews require less shortening than others; the amount used depends on the fat on the meat.

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

Sodium3058 mg

Potassium347 mg

Calcium1097 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

Water203 g

As published

This recipe was extracted from Principles of cooking (1914) by Emma Conley, page 42. The excerpt below is the record exactly as published.

Dumplings for Meat Stew. — Mix and sift together two cups of flour, four teaspoons of baking powder, one half — teaspoon of salt. Add two tablespoons of lard, and work it in as for biscuit dough. Add three fourths cup of water

Cook this with the app: pantry check, scaling, and the assistant.