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Huckleberry Dumplings
From The household (of the Detroit free press), 1886
Serves 6
Eat with melted sauce.
Presented as published in 1886. 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
352Calories
10 gProtein
67 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories352 kcal
Protein10 g
Carbohydrates67 g
Fiber0 g
Sugars2 g
Total Fat4.8 g
Saturated Fat1.6 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol7 mg
Sodium252 mg
Potassium175 mg
Calcium196 mg
Iron4.9 mg
Magnesium28 mg
Phosphorus180 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A13 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.7 mg
Folate134 mcg
Choline8.4 mg
Caffeine0 mg
Water44 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 463. The excerpt below is the record exactly as published.
HUCKLEBERRY DUMPLINGS. One quart flour, three teaspoonfuls baking powder, one tablespoonful lard worked into the flour, one cup milk
Cook this with the app: pantry check, scaling, and the assistant.