Fruit Dumplings

Name: Fruit Dumplings
Ingredients: 2 cups pastry flour; 1 teaspoon Royal Baking Powder; 4 teaspoon salt; 6 tablespoons shortening; 1 egg yolk; 14g cup milk; chopped or sliced fruit

From Royal cook book, 1930

Apples, peaches, rhubarb, strawberries, etc., may be used. Makes 8.

Presented as published in 1930. 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

1720Calories

29 gProtein

200 gCarbs

91 gFat

Full nutrition (34 nutrients)

Calories1720 kcal

Protein29 g

Carbohydrates200 g

Fiber0 g

Sugars5.9 g

Total Fat91 g

Saturated Fat2.3 g

Monounsaturated Fat0.8 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol15 mg

Sodium9731 mg

Potassium541 mg

Calcium525 mg

Iron2.8 mg

Magnesium73 mg

Phosphorus819 mg

Zinc2.4 mg

Copper0.4 mg

Manganese1.6 mg

Vitamin D1.2 mcg

Vitamin C0 mg

Vitamin A39 mcg

Vitamin E1 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B120.7 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.6 mg

Folate0 mcg

Choline22 mg

Caffeine0 mg

Water146 g

As published

This recipe was extracted from Royal cook book (1930) by Standard Brands Incorporated, page 33. The excerpt below is the record exactly as published.

Fruit Dumplings 2 cups pastry flour 1 teaspoon Royal Baking Powder 4 teaspoon salt 6 tablespoons shortening 1 egg yolk 14g cup milk chopped or sliced fruit

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