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Lemon Dumplings
From The new practical housekeeping, 1890
Serves 6
For Lemon-Apple Dumplings, add one large greening apple, chopped fine.
Presented as published in 1890. 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
353Calories
6 gProtein
36 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories353 kcal
Protein6 g
Carbohydrates36 g
Fiber1.3 g
Sugars9.8 g
Total Fat21 g
Saturated Fat11 g
Monounsaturated Fat6.8 g
Polyunsaturated Fat1.6 g
Omega-30.1 g
Cholesterol31 mg
Sodium253 mg
Potassium77 mg
Calcium103 mg
Iron2 mg
Magnesium15 mg
Phosphorus75 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.1 mcg
Vitamin C0.2 mg
Vitamin A12 mcg
Vitamin E0.4 mg
Vitamin K0.8 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.7 mg
Folate20 mcg
Choline20 mg
Caffeine0 mg
Water25 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 475. The excerpt below is the record exactly as published.
Lemon Dumplings. — For half dozen dumplings take quarter f>ound suet, chopped fine, half pound bread (about half ordinary oaf) grated, juice and grated rind of one lemon, three heaping table- spoons sugar, two eggs, beaten slightly, and enough milk to moisten all ingredients
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