Lemon Dumplings

Name: Lemon Dumplings
Ingredients: 1 lemon; 2 ozs. of sugar; 0.5 lb. of bread crumbs; 0.5 lb. of suet; 2 eggs

From Savouries and sweets suitable for luncheons and dinners, 1886

Presented as published in 1886. 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

3223Calories

47 gProtein

230 gCarbs

235 gFat

Full nutrition (34 nutrients)

Calories3223 kcal

Protein47 g

Carbohydrates230 g

Fiber13 g

Sugars74 g

Total Fat235 g

Saturated Fat125 g

Monounsaturated Fat77 g

Polyunsaturated Fat14 g

Omega-30 g

Cholesterol526 mg

Sodium1821 mg

Potassium758 mg

Calcium502 mg

Iron14 mg

Magnesium120 mg

Phosphorus622 mg

Zinc5.1 mg

Copper0.7 mg

Manganese2.1 mg

Vitamin D2 mcg

Vitamin C53 mg

Vitamin A161 mcg

Vitamin E4.8 mg

Vitamin K23 mcg

Vitamin B60.6 mg

Vitamin B122.3 mcg

Thiamin (B1)2.3 mg

Riboflavin (B2)1.4 mg

Niacin (B3)16 mg

Folate303 mcg

Choline345 mg

Caffeine0 mg

Water189 g

As published

This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 19. The excerpt below is the record exactly as published.

Lemon Dumplings. I For Two Persons. — 1 lemon ; 2 ozs. of sugar ; ^ lb. of| bread crumbs ; J lb. of suet ; 2 eggs

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