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Milk Dumpling
From Tried favourites cookery book, 1909
Serves 2
Presented as published in 1909. 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
350Calories
5 gProtein
54 gCarbs
13 gFat
Full nutrition (33 nutrients)
Calories350 kcal
Protein4.6 g
Carbohydrates54 g
Fiber0 g
Sugars21 g
Total Fat13 g
Saturated Fat3.7 g
Monounsaturated Fat5.4 g
Polyunsaturated Fat2.9 g
Cholesterol13 mg
Sodium1.1 mg
Potassium58 mg
Calcium8.3 mg
Iron2.4 mg
Magnesium11 mg
Phosphorus46 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.4 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.9 mg
Folate68 mcg
Choline15 mg
Caffeine0 mg
Water4.2 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 114. The excerpt below is the record exactly as published.
Milk Dumpling. 3 oz. Flour, li oz. Sugar, pinch of Salt, Dripping
Cook this with the app: pantry check, scaling, and the assistant.