Norfolk Dumplings
From The official handbook for the National Training School for Cookery, 1891
This quantity will make about ten dumplings.
Presented as published in 1891. 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
1660Calories
49 gProtein
351 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories1660 kcal
Protein49 g
Carbohydrates351 g
Fiber0 g
Sugars0 g
Total Fat6.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium30 mg
Potassium624 mg
Calcium107 mg
Iron25 mg
Magnesium128 mg
Phosphorus490 mg
Zinc3.3 mg
Copper0.8 mg
Manganese3.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)4.3 mg
Riboflavin (B2)2 mg
Niacin (B3)31 mg
Folate726 mcg
Choline0 mg
Caffeine0 mg
Water754 g
As published
This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 132. The excerpt below is the record exactly as published.
Norfolk Dumplings. 351 NORFOLK DUMPLINGS. Average cost of "Norfolk Dumplings" (about ten). INGREDIENTS. d. 1 lb. of patent flour ^ Water
Cook this with the app: pantry check, scaling, and the assistant.