Dumplings for Stews
From Royal baker and pastry cook, 1913
Presented as published in 1913. 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
922Calories
27 gProtein
196 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories922 kcal
Protein27 g
Carbohydrates196 g
Fiber0 g
Sugars0 g
Total Fat3.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1872 mg
Potassium342 mg
Calcium701 mg
Iron15 mg
Magnesium70 mg
Phosphorus1151 mg
Zinc1.8 mg
Copper0.4 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 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
Choline0 mg
Caffeine0 mg
Water25 g
As published
This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 44. The excerpt below is the record exactly as published.
Dumplings for Stews. — Mix and sift 1 pint flour, 2 teaspoons Royal Baking Powder, y teaspoon salt. Mix to soft dough with milk
Cook this with the app: pantry check, scaling, and the assistant.