Dumplings for Veal Stew
From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904
Serve immediately.
Presented as published in 1904. 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
1069Calories
35 gProtein
208 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories1069 kcal
Protein35 g
Carbohydrates208 g
Fiber0 g
Sugars12 g
Total Fat12 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium2205 mg
Potassium709 mg
Calcium870 mg
Iron15 mg
Magnesium98 mg
Phosphorus711 mg
Zinc2.8 mg
Copper0.4 mg
Manganese1.9 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)2.5 mg
Riboflavin (B2)1.4 mg
Niacin (B3)17 mg
Folate401 mcg
Choline43 mg
Caffeine0 mg
Water240 g
As published
This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 18. The excerpt below is the record exactly as published.
one pint of flour, half a teaspoonful of salt, two tea- spoonfuls of baking-powder and a tea- cupful of mil
Cook this with the app: pantry check, scaling, and the assistant.