English Dumplings

Name: English Dumplings
Ingredients: 3 yolks of eggs; 1 tablespoonful of sugar; 0.5 cup of finely chopped suet; 0.5 cup of currants; 0.25 teaspoonful of salt; a little nutmeg; 1 cup of flour; 1 heaping teaspoonful of baking-powder

From 365 foreign dishes, 1908

Presented as published in 1908. 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

1767Calories

35 gProtein

119 gCarbs

128 gFat

Full nutrition (34 nutrients)

Calories1767 kcal

Protein35 g

Carbohydrates119 g

Fiber0 g

Sugars13 g

Total Fat128 g

Saturated Fat67 g

Monounsaturated Fat43 g

Polyunsaturated Fat6.7 g

Omega-30.1 g

Cholesterol638 mg

Sodium808 mg

Potassium577 mg

Calcium141 mg

Iron11 mg

Magnesium66 mg

Phosphorus483 mg

Zinc3.3 mg

Copper0.4 mg

Manganese1.1 mg

Vitamin D3 mcg

Vitamin C101 mg

Vitamin A247 mcg

Vitamin E3.9 mg

Vitamin K4.7 mcg

Vitamin B60.4 mg

Vitamin B121.7 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)1.3 mg

Niacin (B3)9 mg

Folate272 mcg

Choline448 mg

Caffeine0 mg

Water177 g

As published

This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 33. The excerpt below is the record exactly as published.

English Dumplings. Beat 3 yolks of eggs with i tablespoonful <^ sugar; add ^ cup of finely chopped fluet, ^ cup of currants, )4 tcaspoonful of salt and a little nutmeg. Sift i cup of flour with I heaping teaspoon ful of baking- powde

Cook this with the app: pantry check, scaling, and the assistant.