Lemon Dumplings
From The child's cookery book, 1900
Use soft bread for the crumbs.
Presented as published in 1900. 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
1021Calories
15 gProtein
106 gCarbs
61 gFat
Full nutrition (34 nutrients)
Calories1021 kcal
Protein15 g
Carbohydrates106 g
Fiber7.9 g
Sugars62 g
Total Fat61 g
Saturated Fat32 g
Monounsaturated Fat20 g
Polyunsaturated Fat4 g
Omega-30 g
Cholesterol225 mg
Sodium494 mg
Potassium270 mg
Calcium200 mg
Iron4.1 mg
Magnesium39 mg
Phosphorus207 mg
Zinc1.7 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D1 mcg
Vitamin C65 mg
Vitamin A82 mcg
Vitamin E1.5 mg
Vitamin K5.9 mcg
Vitamin B60.3 mg
Vitamin B120.8 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4.1 mg
Folate91 mcg
Choline163 mg
Caffeine0 mg
Water85 g
As published
This recipe was extracted from The child's cookery book (1900) by Louisa S. Tate, page 14. The excerpt below is the record exactly as published.
Lemon Dumplings Grate two ounces of bread crumbs very finely, add two ounces of suet chopped fine, two ounces of moist sugar, the juice and rind of half a lemon, and one well-beaten egg
Cook this with the app: pantry check, scaling, and the assistant.