Dumplings for Stews

Name: Dumplings for Stews
Ingredients: 2 cups sifted flour; 1 tablespoon shortening; 3 teaspoons baking powder; 1/4 cup milk; 2 teaspoons salt

From Quaker recipes, 1954

Presented as published in 1954. 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

1077Calories

29 gProtein

200 gCarbs

19 gFat

Full nutrition (34 nutrients)

Calories1077 kcal

Protein29 g

Carbohydrates200 g

Fiber0 g

Sugars2.9 g

Total Fat19 g

Saturated Fat1.1 g

Monounsaturated Fat0.4 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol7.3 mg

Sodium6105 mg

Potassium436 mg

Calcium908 mg

Iron16 mg

Magnesium78 mg

Phosphorus624 mg

Zinc2.1 mg

Copper0.4 mg

Manganese1.9 mg

Vitamin D0.6 mcg

Vitamin C0 mg

Vitamin A19 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B120.3 mcg

Thiamin (B1)2.4 mg

Riboflavin (B2)1.2 mg

Niacin (B3)17 mg

Folate401 mcg

Choline11 mg

Caffeine0 mg

Water79 g

As published

This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 1. The excerpt below is the record exactly as published.

DUMPLINGS FOR STEWS 2 cups sifted flour 1 tablespoon shortening 3 teaspoons baking powder ¥4 cup milk 2 teaspoons salt

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