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Norfolk Dumplings
From A year's cookery, 1880
Serves 6
Serve with meat and gravy, or with treacle or sugar.
Presented as published in 1880. 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
277Calories
8 gProtein
59 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories277 kcal
Protein8.2 g
Carbohydrates59 g
Fiber0 g
Sugars0 g
Total Fat1.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium80 mg
Potassium103 mg
Calcium58 mg
Iron4.3 mg
Magnesium20 mg
Phosphorus98 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5.1 mg
Folate121 mcg
Choline0 mg
Caffeine0 mg
Water12 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 306. The excerpt below is the record exactly as published.
Norfolk Dumplings, Sausages and Lentils. Scones. Baked Potatoes. Dry Toast. Wyvern Puddings. Brown and White Bread and Butter. Watercress. Corn-flour Milk. Cheese. Marketing. For the Day.— A pound and a half of buttock Steak ; three pounds of best’ Pork Sausages, or fresh Pork to make the same (March 18th) ) ; Potatoes ; a small plump Leg of Mutton to put in pickle ; Macaroni. For To-morrow. — A good-sized Brill (January 3rd and 9th) ; a well-hung Leg of Mutton ; half a pound of Ratafias ; Potatoes ; Brussels Sprouts ; three heads of Celery, Breakfast. — Pigeon Pie (May 15th), made yesterday ; Devilled Drumsticks (January 14th); Scones (August 26th) ; Corn-flour Milk (June 19 th). Luncheon. — Scotch Collops (January 9th). Norfolk Dumplings (made without yeast). — Real Norfolk Dumplings are of dough made with yeast. Fresh yeast is not, however, always to be procured in towns, and very good dough may be quickly and easily made with baking powder. The dough should not be mixed until the last thing A YEAR'S COOKERY. 391 before it is to be boiled. Put a pound of flour into a bowl, and mix with it a pinch of salt, and a tea-spoonful of baking-powder (August 2nd). Mix water with it
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