vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Dumplings for Potpie
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 1
Presented as published in 1902. 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
533Calories
20 gProtein
99 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories533 kcal
Protein20 g
Carbohydrates99 g
Fiber0 g
Sugars0.2 g
Total Fat6.6 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium1714 mg
Potassium242 mg
Calcium317 mg
Iron8.4 mg
Magnesium42 mg
Phosphorus332 mg
Zinc1.6 mg
Copper0.2 mg
Manganese1 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)8.5 mg
Folate224 mcg
Choline147 mg
Caffeine0 mg
Water169 g
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 87. The excerpt below is the record exactly as published.
Dumplinff for Potpie One egg, one cup of flour, half a cup of water, one teaspoon of baking powder, half a teaspoon of salt, a pinch of cayenne
Cook this with the app: pantry check, scaling, and the assistant.