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Dumplings to Serve with Meat
From Cookery for every household, 1914
Serves 4
Dry ingredients should not be moistened until ready to cook.
Presented as published in 1914. 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
278Calories
5 gProtein
33 gCarbs
14 gFat
Full nutrition (33 nutrients)
Calories278 kcal
Protein4.8 g
Carbohydrates33 g
Fiber0 g
Sugars0 g
Total Fat14 g
Saturated Fat7.4 g
Monounsaturated Fat4.5 g
Polyunsaturated Fat0.4 g
Cholesterol9.6 mg
Sodium761 mg
Potassium61 mg
Calcium107 mg
Iron2.6 mg
Magnesium12 mg
Phosphorus84 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.9 mg
Folate68 mcg
Choline0.8 mg
Caffeine0 mg
Water4.8 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 332. The excerpt below is the record exactly as published.
Dumplings to Serve with Meat 6 oz. flour. 2 oz. suet. I £ tea-sp. baking powder. 1 tea-sp. salt. I A little milk or water
Cook this with the app: pantry check, scaling, and the assistant.