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Family Dumpling
From Handbook of practical cookery, 1886
Serves 6
The pudding-cloth helps shape the mixture; a plate prevents burning.
Presented as published in 1886. 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
614Calories
9 gProtein
62 gCarbs
37 gFat
Full nutrition (34 nutrients)
Calories614 kcal
Protein9 g
Carbohydrates62 g
Fiber0 g
Sugars2.2 g
Total Fat37 g
Saturated Fat20 g
Monounsaturated Fat12 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol26 mg
Sodium7.1 mg
Potassium118 mg
Calcium21 mg
Iron4.3 mg
Magnesium21 mg
Phosphorus92 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A1.3 mcg
Vitamin E0.6 mg
Vitamin K1.4 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5.2 mg
Folate122 mcg
Choline3.3 mg
Caffeine0 mg
Water14 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 108. The excerpt below is the record exactly as published.
Family Dumpling.— One pound flour, one half pound suet, one breakfast-cupful jam, one breakfast-cupful milk, one half tea-spoonful soda, one pinch salt
Cook this with the app: pantry check, scaling, and the assistant.