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Flour Dumplings
From The Hotel St. Francis cook book, 1919
Serves 1
Presented as published in 1919. 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
569Calories
20 gProtein
105 gCarbs
8 gFat
Full nutrition (30 nutrients)
Calories569 kcal
Protein20 g
Carbohydrates105 g
Sugars8.8 g
Total Fat7.7 g
Saturated Fat3.4 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol22 mg
Sodium72 mg
Potassium445 mg
Calcium249 mg
Iron7 mg
Magnesium55 mg
Phosphorus320 mg
Zinc1.7 mg
Copper0.2 mg
Manganese1 mg
Vitamin D1.8 mcg
Vitamin A58 mcg
Vitamin E0.1 mg
Vitamin B60.2 mg
Vitamin B121 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)8.6 mg
Folate201 mcg
Choline33 mg
Water173 g
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 251. The excerpt below is the record exactly as published.
flour dumplings. Let the flour dumpling dough run through an ordinary sieve into boiling water and boil for just a minute. Flour dumplings. One cup of flour, two eggs, three-fourths of a cup of milk, salt, and a little nutmeg
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