Egg Dumplings
From A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ..., 1887
If the batter is too stiff, they will not be light.
Presented as published in 1887. 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
288Calories
23 gProtein
7 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories288 kcal
Protein23 g
Carbohydrates6.7 g
Fiber0 g
Sugars6.4 g
Total Fat18 g
Saturated Fat7 g
Monounsaturated Fat6.3 g
Polyunsaturated Fat3 g
Omega-30.1 g
Cholesterol573 mg
Sodium259 mg
Potassium390 mg
Calcium234 mg
Iron2.6 mg
Magnesium32 mg
Phosphorus420 mg
Zinc2.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D4.2 mcg
Vitamin C0 mg
Vitamin A279 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B122 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.2 mg
Folate71 mcg
Choline463 mg
Caffeine0 mg
Water222 g
As published
This recipe was extracted from A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ... (1887) by C. F. Pfau, page 5. The excerpt below is the record exactly as published.
EGG DUMPLINGS. Beat well three eggs, add one gill of milk, enough sifted flour to make stiff batter, a little salt
Cook this with the app: pantry check, scaling, and the assistant.