Dumplings (Rice)
From Hilda's "where is it?" of recipes, 1891
In most Cape Dutch houses, this dish is eaten with meat.
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
2053Calories
54 gProtein
382 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories2053 kcal
Protein54 g
Carbohydrates382 g
Fiber5.9 g
Sugars1.1 g
Total Fat29 g
Saturated Fat12 g
Monounsaturated Fat9.6 g
Polyunsaturated Fat4.1 g
Omega-30.1 g
Cholesterol587 mg
Sodium238 mg
Potassium764 mg
Calcium219 mg
Iron23 mg
Magnesium138 mg
Phosphorus847 mg
Zinc7.1 mg
Copper1.1 mg
Manganese5.2 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A332 mcg
Vitamin E2.4 mg
Vitamin K1.8 mcg
Vitamin B61 mg
Vitamin B121.4 mcg
Thiamin (B1)2.9 mg
Riboflavin (B2)1 mg
Niacin (B3)21 mg
Folate1156 mcg
Choline470 mg
Caffeine0 mg
Water171 g
As published
This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 22. The excerpt below is the record exactly as published.
DUMPLINGS (RICE). [V When cool, beat up the three eggs into it. Boil the other half-bottle of milk, and take with a teaspoon little pieces of the dough ; put them into the milk, and boil for a quarter of an hour. A delicious old-fashioned German dish was made in the following way : A young fowl, cut in small joints, was fried with some butter and sliced onion to a nice brown ; about a pint of water was added w/ten brown, and some red chillies. In this gravy was stirred some of the above Milk Kluitjes a few minutes before serving. DUMPLINGS (RICE). (Very old Cape Recipe. Cape name, " Rys Kluitjes.") Ingredients. I lb. Rice. 3 dessertspoonfuls Melted Butter. 3 Eggs. Sugar. 3 spoonfuls Flour. Scnamon
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Cook this with the app: pantry check, scaling, and the assistant.