dairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Dumplings (Light)
From Recipes for the million, 1891
Serves 4
Presented as published in 1891. 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
115Calories
3 gProtein
25 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories115 kcal
Protein3.4 g
Carbohydrates25 g
Fiber0 g
Sugars0 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium123 mg
Potassium43 mg
Calcium74 mg
Iron1.9 mg
Magnesium8.7 mg
Phosphorus59 mg
Zinc0.2 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.1 mg
Folate50 mcg
Choline0 mg
Caffeine0 mg
Water3.1 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Recipes for the million (1891), page 61. The excerpt below is the record exactly as published.
DUMPLINGS (LIGHT).— These are made in the same manner as hard dumplings, with the exception that a little suet and baking-powdel 56 are added. They need to be handled very lightly, and should not boil longer than twenty minutes otherwise they become hard. DUMPLINGS (NORFOLK). — Take half a pint of milk, two eggs, and a pinch of salt, and mix them with flour
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