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Flour Dumplings

Name: Flour Dumplings
Yield: 1 servings
Ingredients: 1 cup of flour; 1 tbsp. of butter; 1 Vz cups of boiling water; 1 tsp. of salt; 1 egg

From The art of German cooking and baking, 1922

Serves 1

These dumplings may be made large, boiled in salt water for 10 minutes, and served with stewed fruit.

Presented as published in 1922. 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

793Calories

26 gProtein

154 gCarbs

19 gFat

Full nutrition (34 nutrients)

Calories793 kcal

Protein26 g

Carbohydrates154 g

Fiber3.9 g

Sugars0.5 g

Total Fat19 g

Saturated Fat1.8 g

Monounsaturated Fat2.1 g

Polyunsaturated Fat1.6 g

Omega-30 g

Cholesterol217 mg

Sodium3214 mg

Potassium338 mg

Calcium282 mg

Iron32 mg

Magnesium61 mg

Phosphorus287 mg

Zinc1.9 mg

Copper0.2 mg

Manganese1.1 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A80 mcg

Vitamin E0.6 mg

Vitamin K0.2 mcg

Vitamin B60.3 mg

Vitamin B120.4 mcg

Thiamin (B1)1.7 mg

Riboflavin (B2)1.3 mg

Niacin (B3)14 mg

Folate320 mcg

Choline156 mg

Caffeine0 mg

Water341 g

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 3. The excerpt below is the record exactly as published.

FLOUR DUMPLINGS. Quantity for 6 Persons. 1 cup of flour 1 tbsp. of butter 1 Vz cups of boiling water 1 tsp. of salt, 1 egg

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