English Dumpling
From The royal baker and pastry cook, 1902
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
2941Calories
31 gProtein
195 gCarbs
226 gFat
Full nutrition (33 nutrients)
Calories2941 kcal
Protein31 g
Carbohydrates195 g
Fiber0 g
Sugars0 g
Total Fat226 g
Saturated Fat124 g
Monounsaturated Fat75 g
Polyunsaturated Fat7.5 g
Cholesterol161 mg
Sodium2705 mg
Potassium380 mg
Calcium380 mg
Iron15 mg
Magnesium71 mg
Phosphorus746 mg
Zinc2.3 mg
Copper0.4 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E3.5 mg
Vitamin K8.5 mcg
Vitamin B60.2 mg
Vitamin B120.6 mcg
Thiamin (B1)2.4 mg
Riboflavin (B2)1.1 mg
Niacin (B3)18 mg
Folate404 mcg
Choline13 mg
Caffeine0 mg
Water34 g
As published
This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 44. The excerpt below is the record exactly as published.
English Dumpling.— 1 pint flour, 1 cup finely chopped suet, 1 teaspoon salt, 1 teaspoon Royal Baking Powder
Cook this with the app: pantry check, scaling, and the assistant.