dairy-freenut-freesoy-freefish-freeshellfish-free
Lemon Dumplings
From The new practical housekeeping, 1890
Serves 6
Details on cooking method are incomplete.
Presented as published in 1890. 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
316Calories
6 gProtein
27 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories316 kcal
Protein6.1 g
Carbohydrates27 g
Fiber1.3 g
Sugars8.8 g
Total Fat21 g
Saturated Fat11 g
Monounsaturated Fat6.8 g
Polyunsaturated Fat1.6 g
Omega-30.1 g
Cholesterol75 mg
Sodium206 mg
Potassium93 mg
Calcium94 mg
Iron1.7 mg
Magnesium14 mg
Phosphorus81 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.3 mcg
Vitamin C8.8 mg
Vitamin A27 mcg
Vitamin E0.5 mg
Vitamin K0.7 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.9 mg
Folate9.9 mcg
Choline51 mg
Caffeine0 mg
Water42 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 475. The excerpt below is the record exactly as published.
Lemon Dumplings. — For half dozen dumplings take quarter f>ound suet, chopped fine, half pound bread (about half ordinary oaf) grated, juice and grated rind of one lemon, three heaping table- spoons sugar, two eggs
Cook this with the app: pantry check, scaling, and the assistant.