Dumplings for Soup

Name: Dumplings for Soup
Ingredients: 1 cup Flour; 14 teaspoon Salt; 1 teaspoon Crescent Powder; Add 4% cup finely chopped suet; and enough milk te make stiff dough.

From Crescent cook book, 1920

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

1469Calories

15 gProtein

97 gCarbs

113 gFat

Full nutrition (33 nutrients)

Calories1469 kcal

Protein15 g

Carbohydrates97 g

Fiber0 g

Sugars0 g

Total Fat113 g

Saturated Fat62 g

Monounsaturated Fat37 g

Polyunsaturated Fat3.7 g

Cholesterol80 mg

Sodium594 mg

Potassium190 mg

Calcium27 mg

Iron7.3 mg

Magnesium35 mg

Phosphorus153 mg

Zinc1.2 mg

Copper0.2 mg

Manganese1 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E1.8 mg

Vitamin K4.3 mcg

Vitamin B60.1 mg

Vitamin B120.3 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)0.6 mg

Niacin (B3)8.8 mg

Folate202 mcg

Choline6.6 mg

Caffeine0 mg

Water17 g

As published

This recipe was extracted from Crescent cook book (1920) by Ohio) Crescent Manufacturing Company (Fremont, page 12. The excerpt below is the record exactly as published.

DUMPLINGS FOR SOUP 1 cup Flour > 14 teaspoon Salt 1 teaspoon Crescent Powder Sift together. Add 4% cup finely chopped suet, and enough milk te make stiff dough.

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