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Lemon Dumplings

Name: Lemon Dumplings
Yield: 6 servings
Ingredients: the juice of one lemon and the rind; one-half pound of suet; one-half pound of bread crumbs; one egg; enough milk or water to make a stiff paste

From The new Kentucky home cook book, 1884

Serves 6

Presented as published in 1884. 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

499Calories

7 gProtein

30 gCarbs

39 gFat

Full nutrition (34 nutrients)

Calories499 kcal

Protein7.1 g

Carbohydrates30 g

Fiber1.7 g

Sugars3.4 g

Total Fat39 g

Saturated Fat21 g

Monounsaturated Fat13 g

Polyunsaturated Fat2.2 g

Omega-30 g

Cholesterol66 mg

Sodium297 mg

Potassium96 mg

Calcium77 mg

Iron2.2 mg

Magnesium18 mg

Phosphorus92 mg

Zinc0.8 mg

Copper0.1 mg

Manganese0.4 mg

Vitamin D0.2 mcg

Vitamin C0.2 mg

Vitamin A13 mcg

Vitamin E0.7 mg

Vitamin K3.9 mcg

Vitamin B60.1 mg

Vitamin B120.3 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.7 mg

Folate47 mcg

Choline36 mg

Caffeine0 mg

Water11 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 119. The excerpt below is the record exactly as published.

LEMON DUMPLINGS. Take the juice of one lemon and the rind which must be chopped fine, mix one-half pound of suet, also chopped fine, with one-half pound of bread crumbs, one egg, enough milk or water to make a stiff paste

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