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Jam Dumplings
From The Rural cook book, 1907
Serves 3
Presented as published in 1907. 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
798Calories
25 gProtein
156 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories798 kcal
Protein25 g
Carbohydrates156 g
Fiber0.1 g
Sugars25 g
Total Fat8.3 g
Saturated Fat2.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol134 mg
Sodium787 mg
Potassium403 mg
Calcium326 mg
Iron10 mg
Magnesium59 mg
Phosphorus395 mg
Zinc2 mg
Copper0.3 mg
Manganese1.3 mg
Vitamin D1.4 mcg
Vitamin C0.7 mg
Vitamin A79 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)1 mg
Niacin (B3)11 mg
Folate284 mcg
Choline113 mg
Caffeine0 mg
Water116 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 33. The excerpt below is the record exactly as published.
Jam Dumplings.— To one quart of sifted flour add two heaping tea- spoonfuls of baking powder, half teaspoonful of salt and four table- spoonfuls of sugar and sift several times. Beat two eggs light and add to ' a cup of milk ; stir into the flour, adding a large tablespoonful of butter melted; add enough milk to make a soft dough; roll out, cut in squares, put a large spoonful of jam
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