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Hard, or Suffolk Dumplings
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for half a dozen persons.
Presented as published in 1892. 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
415Calories
12 gProtein
88 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories415 kcal
Protein12 g
Carbohydrates88 g
Fiber0 g
Sugars0 g
Total Fat1.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2427 mg
Potassium155 mg
Calcium23 mg
Iron6.4 mg
Magnesium30 mg
Phosphorus122 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)7.6 mg
Folate181 mcg
Choline0 mg
Caffeine0 mg
Water17 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 689. The excerpt below is the record exactly as published.
Hard, or Suffolk Dumplings.— Put a salt-spoonful of salt into a pound of flour, and mix it with as much water as will make it into a stift' paste
Cook this with the app: pantry check, scaling, and the assistant.