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Dumplings Variation I
From The Cook County cook book, 1912
Serves 2
Presented as published in 1912. 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
920Calories
27 gProtein
195 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories920 kcal
Protein27 g
Carbohydrates195 g
Fiber0 g
Sugars0 g
Total Fat3.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium480 mg
Potassium342 mg
Calcium312 mg
Iron15 mg
Magnesium69 mg
Phosphorus368 mg
Zinc1.8 mg
Copper0.4 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)2.4 mg
Riboflavin (B2)1.1 mg
Niacin (B3)17 mg
Folate401 mcg
Choline0 mg
Caffeine0 mg
Water143 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 178. The excerpt below is the record exactly as published.
1 qt. flour, 2 teaspoons baking powder, little salt. Whip up well with fork. Sift baking powder all through, pour on cold water
Cook this with the app: pantry check, scaling, and the assistant.