vegetarianpescatariansoy-freefish-freeshellfish-free
Indian Dumplings
From Miss Parloa's kitchen companion, 1887
Serves 1
Serve with the stewed cabbage.
Presented as published in 1887. 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
976Calories
40 gProtein
72 gCarbs
64 gFat
Full nutrition (34 nutrients)
Calories976 kcal
Protein40 g
Carbohydrates72 g
Fiber33 g
Sugars14 g
Total Fat64 g
Saturated Fat10 g
Monounsaturated Fat13 g
Polyunsaturated Fat36 g
Omega-30 g
Cholesterol215 mg
Sodium3004 mg
Potassium1454 mg
Calcium902 mg
Iron10 mg
Magnesium515 mg
Phosphorus1247 mg
Zinc7.1 mg
Copper1.6 mg
Manganese3.2 mg
Vitamin D3.3 mcg
Vitamin C0.7 mg
Vitamin A158 mcg
Vitamin E1 mg
Vitamin K5.3 mcg
Vitamin B60.8 mg
Vitamin B121.8 mcg
Thiamin (B1)2.4 mg
Riboflavin (B2)0.9 mg
Niacin (B3)6.1 mg
Folate178 mcg
Choline285 mg
Caffeine0 mg
Water264 g
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 273. The excerpt below is the record exactly as published.
Indian dumplings at the end of that time, and cook fifteen minutes longer. Indian Dumplings. — These require a cupful of Indian meal, one-fourth of a cupful of flour, one cupful of milk, one level teaspoonful of salt, one teaspoonful of baking- powder, and a small egg
Cook this with the app: pantry check, scaling, and the assistant.