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Jam Dumpling
From The encyclopaedia of practical cookery, 1892
Serves 3
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
582Calories
17 gProtein
123 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories582 kcal
Protein17 g
Carbohydrates123 g
Fiber0.1 g
Sugars4.4 g
Total Fat2.5 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol1 mg
Sodium3662 mg
Potassium225 mg
Calcium43 mg
Iron8.6 mg
Magnesium42 mg
Phosphorus173 mg
Zinc1.1 mg
Copper0.2 mg
Manganese1.2 mg
Vitamin D0.1 mcg
Vitamin C0.7 mg
Vitamin A2.7 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)10 mg
Folate243 mcg
Choline2.3 mg
Caffeine0 mg
Water25 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 147. The excerpt below is the record exactly as published.
Jam Dumpling. — Trim off the skin and discoloured parts from lib. of beef-suet, chop it as finely as possible, and mix with lib. of flour. Dissolve I teaspoonful of bicarbonate of soda and 1 saltspoonful of salt in 1 breakfast-cupful of milk, stir it into the flour until quite smooth, then mix in thoroughly 1 breakfast-cupful of any kind of Jam
Cook this with the app: pantry check, scaling, and the assistant.