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Lemon Dumplings

Name: Lemon Dumplings
Yield: 6 servings
Ingredients: 10 oz. of fine bread crumbs; 1 large tablespoonful of flour; ¼ lb. finely chopped beef suet; the grated rinds of 2 small lemons; 4 oz. of powdered sugar; 3 large eggs beaten and strained; the juice of the 2 lemons also strained

From The Ideal cook book, 1899

Serves 6

Presented as published in 1899. 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

No method was recorded for this recipe.

Nutrition per serving

476Calories

11 gProtein

59 gCarbs

23 gFat

Full nutrition (34 nutrients)

Calories476 kcal

Protein11 g

Carbohydrates59 g

Fiber4.2 g

Sugars23 g

Total Fat23 g

Saturated Fat11 g

Monounsaturated Fat7.4 g

Polyunsaturated Fat2.2 g

Omega-30 g

Cholesterol106 mg

Sodium1031 mg

Potassium241 mg

Calcium118 mg

Iron3.3 mg

Magnesium31 mg

Phosphorus148 mg

Zinc1.1 mg

Copper0.2 mg

Manganese0.5 mg

Vitamin D0.5 mcg

Vitamin C37 mg

Vitamin A45 mcg

Vitamin E0.8 mg

Vitamin K22 mcg

Vitamin B60.2 mg

Vitamin B120.4 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.3 mg

Niacin (B3)3.1 mg

Folate78 mcg

Choline85 mg

Caffeine0 mg

Water82 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 99. The excerpt below is the record exactly as published.

Lemon Dumplings—tio oz. of fine bread crumbs, 1 larga tablespoonful of flour, 14 Ib. finely chopped beef suet, the grated rinds of 2 small lemons, 4 oz. of powdered sugar, 3 large eggs beaten and strained, and last of all the juice of the 2 lemons also strained

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