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Kenilworth Ranch Dumplings
From The Rural cook book, 1907
Serves 8
Serve with an old-fashioned molasses sauce.
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
581Calories
7 gProtein
74 gCarbs
40 gFat
Full nutrition (34 nutrients)
Calories581 kcal
Protein7.3 g
Carbohydrates74 g
Fiber0 g
Sugars26 g
Total Fat40 g
Saturated Fat11 g
Monounsaturated Fat12 g
Polyunsaturated Fat3.1 g
Omega-30 g
Cholesterol59 mg
Sodium68 mg
Potassium112 mg
Calcium66 mg
Iron3.6 mg
Magnesium19 mg
Phosphorus98 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A4.9 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.2 mg
Folate100 mcg
Choline16 mg
Caffeine0 mg
Water51 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 54. The excerpt below is the record exactly as published.
enilwortI) Ranch Dumplings. — Take a quart of flour, one cup of good lard and half-cup of butter; rub this into the flour after it is sifted with one teaspoonful of baking powder; add enough milk to make ■ soft dough. This is rolled cut quickly into a sheet an inch thick and then cut in squares. Into each square is laid a half apple, peeled and cored, and the crust tucked around if. Have ready in a dripping pan a syrup made of one cupful of sugar to one of water
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