Jewish Dumplings
From 365 foreign dishes, 1908
Presented as published in 1908. 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
213Calories
6 gProtein
41 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories213 kcal
Protein5.6 g
Carbohydrates41 g
Fiber9.2 g
Sugars6.8 g
Total Fat5.5 g
Saturated Fat1.1 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol0 mg
Sodium50 mg
Potassium615 mg
Calcium167 mg
Iron3.4 mg
Magnesium63 mg
Phosphorus124 mg
Zinc0.7 mg
Copper0.4 mg
Manganese3.5 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A6.8 mcg
Vitamin E0.7 mg
Vitamin K43 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate49 mcg
Choline14 mg
Caffeine0 mg
Water137 g
As published
This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 12. The excerpt below is the record exactly as published.
Jewish Dumplings. Soak 6 crackers in water; then press dry. Fry I chopped onion in butter and pour over the crackers. Add 3 eggs and chopped pais- ley ; sprinkle with salt, pepper and nutmeg. Mix all with some cracker-meal until you can form into balls
Cook this with the app: pantry check, scaling, and the assistant.