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German Dumplings
From Superior cook book, 1905
Serves 4
Presented as published in 1905. 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
506Calories
14 gProtein
108 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories506 kcal
Protein14 g
Carbohydrates108 g
Fiber11 g
Sugars5 g
Total Fat2.9 g
Saturated Fat0.9 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol93 mg
Sodium645 mg
Potassium2253 mg
Calcium56 mg
Iron3.1 mg
Magnesium129 mg
Phosphorus321 mg
Zinc2 mg
Copper0.9 mg
Manganese0.8 mg
Vitamin D0.5 mcg
Vitamin C86 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K12 mcg
Vitamin B61.7 mg
Vitamin B120.2 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.2 mg
Niacin (B3)7.4 mg
Folate77 mcg
Choline147 mg
Caffeine0 mg
Water456 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 12. The excerpt below is the record exactly as published.
German Dumplings. Ten large boiled potatoes, 5 raw potatoes, 2 eggs, 1 teaspoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.