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Lemon Dumplings

Name: Lemon Dumplings
Yield: 6 servings
Ingredients: 10 oz. fine breadcrumbs; 1 large tablespoonful flour; 0.5 lb. finely chopped beef suet; the grated rinds of 2 small lemons; 4 oz. powdered sugar; 3 large eggs beaten and strained; the juice of the 2 lemons also strained

From The white ribbon cook book, 1894

Serves 6

Presented as published in 1894. 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

653Calories

11 gProtein

62 gCarbs

41 gFat

Full nutrition (34 nutrients)

Calories653 kcal

Protein11 g

Carbohydrates62 g

Fiber4 g

Sugars23 g

Total Fat41 g

Saturated Fat21 g

Monounsaturated Fat13 g

Polyunsaturated Fat2.7 g

Omega-30 g

Cholesterol119 mg

Sodium386 mg

Potassium231 mg

Calcium120 mg

Iron3.4 mg

Magnesium30 mg

Phosphorus148 mg

Zinc1.2 mg

Copper0.2 mg

Manganese0.5 mg

Vitamin D0.5 mcg

Vitamin C35 mg

Vitamin A41 mcg

Vitamin E1 mg

Vitamin K4.6 mcg

Vitamin B60.2 mg

Vitamin B120.5 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.3 mg

Niacin (B3)3.6 mg

Folate77 mcg

Choline86 mg

Caffeine0 mg

Water83 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 84. The excerpt below is the record exactly as published.

Lemon Dumplings — Ten oz. fine bread- crumbs, 1 large tablespoonful flour, % lb. finely chopped beef suet, the grated rinds of 2 small lemons, 4 oz. powdered sugar, 3 large eggs beaten and strained, and last of all the juice of the 2 lemons also strained

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