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Dumplings with Prepared Flour
From European and American cuisine, 1914
Serves 3
This will make 9 dumplings. They may be boiled in fricassees or stews.
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
177Calories
7 gProtein
32 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories177 kcal
Protein6.7 g
Carbohydrates32 g
Fiber0 g
Sugars0.1 g
Total Fat2.8 g
Saturated Fat0.5 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol64 mg
Sodium25 mg
Potassium80 mg
Calcium18 mg
Iron2.6 mg
Magnesium13 mg
Phosphorus78 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A27 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.8 mg
Folate75 mcg
Choline49 mg
Caffeine0 mg
Water32 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 55. The excerpt below is the record exactly as published.
Dumpling8 with Prepared Flour.— Mix together 1 cup of prepared fiour, Y, teaspoonf ul butter, 1 egg, 3 tablespoonf uls water
Cook this with the app: pantry check, scaling, and the assistant.