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Lemon Dumplings

Name: Lemon Dumplings
Yield: 6 servings
Ingredients: Bread crumbs, i/2 pound.; Eggs, 2.; Suet, y2 pound.; Salt, a pinch.; Sugar, y2 pound.; Lemon, 1.

From Mary Jane's cook book, 1916

Serves 6

Mme. X., Eoxbury.

Presented as published in 1916. 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

646Calories

8 gProtein

67 gCarbs

39 gFat

Full nutrition (34 nutrients)

Calories646 kcal

Protein7.9 g

Carbohydrates67 g

Fiber2.2 g

Sugars41 g

Total Fat39 g

Saturated Fat21 g

Monounsaturated Fat13 g

Polyunsaturated Fat2.3 g

Omega-30 g

Cholesterol88 mg

Sodium1920 mg

Potassium127 mg

Calcium85 mg

Iron2.3 mg

Magnesium20 mg

Phosphorus104 mg

Zinc0.9 mg

Copper0.1 mg

Manganese0.4 mg

Vitamin D0.3 mcg

Vitamin C8.8 mg

Vitamin A27 mcg

Vitamin E0.8 mg

Vitamin K3.9 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.6 mg

Folate50 mcg

Choline57 mg

Caffeine0 mg

Water32 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 50. The excerpt below is the record exactly as published.

LEMON DUMPLINGS. Bread crumbs, i/2 pound. Eggs, 2. Suet, y2 pound. Salt, a pinch. Sugar, y2 pound. Lemon, 1.

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