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Lemon Dumplings

Name: Lemon Dumplings
Yield: 6 servings
Ingredients: two tablespoonfuls of flour; ½ lb. of bread crumbs; 6 ozs. of beef suet; the grated rind of a large lemon; 4 ozs. of sugar pounded; 4 eggs well beaten; the juice of 3 lemons

From Consult me, 1902

Serves 6

Presented as published in 1902. 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

540Calories

10 gProtein

54 gCarbs

32 gFat

Full nutrition (34 nutrients)

Calories540 kcal

Protein10 g

Carbohydrates54 g

Fiber3.6 g

Sugars23 g

Total Fat32 g

Saturated Fat16 g

Monounsaturated Fat11 g

Polyunsaturated Fat2.3 g

Omega-30 g

Cholesterol143 mg

Sodium328 mg

Potassium207 mg

Calcium114 mg

Iron2.8 mg

Magnesium27 mg

Phosphorus141 mg

Zinc1.1 mg

Copper0.2 mg

Manganese0.4 mg

Vitamin D0.7 mcg

Vitamin C41 mg

Vitamin A54 mcg

Vitamin E0.9 mg

Vitamin K3.6 mcg

Vitamin B60.2 mg

Vitamin B120.5 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.3 mg

Niacin (B3)2.9 mg

Folate73 mcg

Choline109 mg

Caffeine0 mg

Water89 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 290. The excerpt below is the record exactly as published.

LEMON DUMPLINGS.— Two table-spoonfuls of flour ; bread crumbs, £ lb. ; beef suet, 6 ozs. ; the grated rind of a large lemon ; sugar, pounded, 4 ozs.; 4 eggs well beaten, and strained, and the juice of 3 lemons

Cook this with the app: pantry check, scaling, and the assistant.