Dumplings (for the Stew)
From Public school household science, 1905
The pot must not be uncovered while the dumplings are being cooked.
Presented as published in 1905. 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
537Calories
18 gProtein
105 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories537 kcal
Protein18 g
Carbohydrates105 g
Fiber0 g
Sugars5.9 g
Total Fat5.8 g
Saturated Fat2.3 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol15 mg
Sodium2156 mg
Potassium355 mg
Calcium696 mg
Iron8 mg
Magnesium50 mg
Phosphorus453 mg
Zinc1.4 mg
Copper0.2 mg
Manganese1 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8.6 mg
Folate201 mcg
Choline22 mg
Caffeine0 mg
Water120 g
As published
This recipe was extracted from Public school household science (1905) by Adelaide Hoodless, page 22. The excerpt below is the record exactly as published.
DUMPLINGS (for the Stew). 1 cup flour. 2 tsp. baking-powder. J tsp. salt. J cup milk (about).
Cook this with the app: pantry check, scaling, and the assistant.