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Lemon Dumplings

Name: Lemon Dumplings
Yield: 6 servings
Ingredients: six ounces of beef suet; half a pound of bread crumbs; two ounces of flour; a quarter of a pound of sugar; four eggs; the juice of three lemons; the grated rind of one

From Recipes for the million, 1891

Serves 6

Presented as published in 1891. 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

569Calories

12 gProtein

61 gCarbs

32 gFat

Full nutrition (34 nutrients)

Calories569 kcal

Protein12 g

Carbohydrates61 g

Fiber4.9 g

Sugars23 g

Total Fat32 g

Saturated Fat16 g

Monounsaturated Fat11 g

Polyunsaturated Fat2.4 g

Omega-30 g

Cholesterol143 mg

Sodium328 mg

Potassium234 mg

Calcium126 mg

Iron3.4 mg

Magnesium30 mg

Phosphorus153 mg

Zinc1.2 mg

Copper0.2 mg

Manganese0.4 mg

Vitamin D0.7 mcg

Vitamin C48 mg

Vitamin A54 mcg

Vitamin E0.9 mg

Vitamin K3.6 mcg

Vitamin B60.2 mg

Vitamin B120.5 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.4 mg

Niacin (B3)3.4 mg

Folate79 mcg

Choline109 mg

Caffeine0 mg

Water88 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Recipes for the million (1891), page 130. The excerpt below is the record exactly as published.

LEMON DUMPLINGS. — Chop up six ounces of beef suet, and mix it with half a pound of bread crumbs, two ounces of flour, a quarter of a pound of sugar, four eggs well beaten, the juice of three lemons, and the grated rind of one

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