vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Dumplings, Strawberry
From Harper's cook book encyclopædia, 1902
Serves 2
Serve with strawberry sauce.
Presented as published in 1902. 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
577Calories
21 gProtein
105 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories577 kcal
Protein21 g
Carbohydrates105 g
Fiber0 g
Sugars8 g
Total Fat14 g
Saturated Fat3 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol123 mg
Sodium903 mg
Potassium390 mg
Calcium319 mg
Iron7.7 mg
Magnesium52 mg
Phosphorus358 mg
Zinc1.7 mg
Copper0.2 mg
Manganese1 mg
Vitamin D1.7 mcg
Vitamin C0 mg
Vitamin A79 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)8.6 mg
Folate212 mcg
Choline95 mg
Caffeine0 mg
Water140 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 361. The excerpt below is the record exactly as published.
Dumplings, Strawberry. — One pint of flour, half a teaspoonful of salt, and one teaspoonful of sugar; mix thoroughly into this one table-spoon- ful of butter, then a heaping teaspoon- ful of baking-powder; gradually add a well- beaten egg and one cup of milk
Cook this with the app: pantry check, scaling, and the assistant.