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Macaroni Dumplings
From Vegetarian Cook Book, 1904
Serves 4
Presented as published in 1904. 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
292Calories
12 gProtein
34 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories292 kcal
Protein12 g
Carbohydrates34 g
Fiber1.6 g
Sugars1.3 g
Total Fat11 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium2.8 mg
Potassium106 mg
Calcium13 mg
Iron0.6 mg
Magnesium25 mg
Phosphorus85 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0.3 mg
Vitamin A0.5 mcg
Vitamin E2.2 mg
Vitamin K3.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.8 mg
Folate9.2 mcg
Choline0.3 mg
Caffeine0 mg
Water27 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 18. The excerpt below is the record exactly as published.
MACARONI DUMPLINGS Macaroni, cooked, 1 cup. Egg yolks, 3. Onion, grated. Sage. Salt
Cook this with the app: pantry check, scaling, and the assistant.