Lemon Dumplings

Name: Lemon Dumplings
Ingredients: half a pound of grated bread; a quarter of a pound of suet; a quarter of a pound of moist sugar; one egg; the juice of one lemon

From Puddings and Pastry à la Mode, 1889

Presented as published in 1889. 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

1506Calories

9 gProtein

123 gCarbs

112 gFat

Full nutrition (34 nutrients)

Calories1506 kcal

Protein9.1 g

Carbohydrates123 g

Fiber2.8 g

Sugars116 g

Total Fat112 g

Saturated Fat61 g

Monounsaturated Fat38 g

Polyunsaturated Fat4.6 g

Omega-30 g

Cholesterol263 mg

Sodium82 mg

Potassium227 mg

Calcium57 mg

Iron1.7 mg

Magnesium15 mg

Phosphorus132 mg

Zinc1 mg

Copper0.1 mg

Manganese0 mg

Vitamin D1 mcg

Vitamin C53 mg

Vitamin A81 mcg

Vitamin E2.4 mg

Vitamin K4.2 mcg

Vitamin B60.2 mg

Vitamin B120.8 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.4 mg

Folate36 mcg

Choline158 mg

Caffeine0 mg

Water132 g

As published

This recipe was extracted from Puddings and Pastry à la Mode (1889) by Harriet Anne de Salis, page 13. The excerpt below is the record exactly as published.

Lemon Dumplings. Take half a pound of grated bread, a quarter of a pound of suet, a quarter of a pound of moist D 34 PUDDINGS AND PASTRY sugar, one egg, and the juice of one lemon

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