Grandmother Davis's Prune Dumpling
From The Aunts' Cook Book, 1922
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
756Calories
29 gProtein
103 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories756 kcal
Protein29 g
Carbohydrates103 g
Fiber0 g
Sugars4.8 g
Total Fat25 g
Saturated Fat12 g
Monounsaturated Fat7.4 g
Polyunsaturated Fat2.4 g
Omega-30.1 g
Cholesterol412 mg
Sodium651 mg
Potassium450 mg
Calcium456 mg
Iron9.3 mg
Magnesium58 mg
Phosphorus526 mg
Zinc2.6 mg
Copper0.3 mg
Manganese1 mg
Vitamin D2.9 mcg
Vitamin C0 mg
Vitamin A281 mcg
Vitamin E1.4 mg
Vitamin K1.2 mcg
Vitamin B60.3 mg
Vitamin B121.4 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)8.6 mg
Folate248 mcg
Choline313 mg
Caffeine0 mg
Water171 g
As published
This recipe was extracted from The Aunts' Cook Book (1922) by [name missing], page 27. The excerpt below is the record exactly as published.
Grandmother Davis's Prune Dumpling (from Aunt Mattie) Stew prunes soft, and while hot add the dumplings. Beat 2 eggs without separating Add 3^ cup milk 1 small tablespoon melted butter Stir in 1 large cup of flour, first adding 1 heaping teaspoon bak- ing powde
Cook this with the app: pantry check, scaling, and the assistant.