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Dumplings (Oxford)

Name: Dumplings (Oxford)
Yield: 2 servings
Ingredients: two ounces of grated bread; four ounces of currants; four ounces of suet; two large spoonfuls of flour; grated lemon peel; sugar; allspice; milk; a couple of eggs

From Recipes for the million, 1891

Serves 2

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

758Calories

13 gProtein

38 gCarbs

63 gFat

Full nutrition (34 nutrients)

Calories758 kcal

Protein13 g

Carbohydrates38 g

Fiber1.5 g

Sugars20 g

Total Fat63 g

Saturated Fat34 g

Monounsaturated Fat21 g

Polyunsaturated Fat3 g

Omega-30 g

Cholesterol239 mg

Sodium125 mg

Potassium530 mg

Calcium230 mg

Iron2.6 mg

Magnesium41 mg

Phosphorus283 mg

Zinc1.5 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D2.2 mcg

Vitamin C129 mg

Vitamin A127 mcg

Vitamin E2.1 mg

Vitamin K2.2 mcg

Vitamin B60.3 mg

Vitamin B121.3 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.5 mg

Niacin (B3)1.1 mg

Folate42 mcg

Choline175 mg

Caffeine0 mg

Water242 g

Estimated from matched ingredients across 2 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 (OXFORD). — Grated bread, two ounces; currants and suet, of each four ounces ; flour, two large spoonfuls ; grated lemon peel, sugar, and allspice, of each a small quantity. Mix with milk and a couple of eggs

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