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Light Currant Dumplings
From Modern cookery, in all its branches, 1884
Serves 1
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
352Calories
3 gProtein
21 gCarbs
28 gFat
Full nutrition (33 nutrients)
Calories352 kcal
Protein3.3 g
Carbohydrates21 g
Fiber0 g
Sugars0 g
Total Fat28 g
Saturated Fat15 g
Monounsaturated Fat9.3 g
Polyunsaturated Fat1 g
Cholesterol20 mg
Sodium9703 mg
Potassium106 mg
Calcium23 mg
Iron1.8 mg
Magnesium12 mg
Phosphorus42 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C38 mg
Vitamin A2.5 mcg
Vitamin E0.7 mg
Vitamin K1.1 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.7 mg
Folate38 mcg
Choline1.7 mg
Caffeine0 mg
Water21 g
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 374. The excerpt below is the record exactly as published.
LIGHT CURRANT DUMPLINGS. For each dumpling take three tablespoonsful of flour, two of finely- minced suet, and three of currants, a slight pinch of salt, and as much milk or water as will make a very thick batter
Cook this with the app: pantry check, scaling, and the assistant.