Norfolk Dumplings
From The spirit of cookery, 1895
These dumplings are popular in Norfolk and can be served with various dishes.
Presented as published in 1895. 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
612Calories
22 gProtein
111 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories612 kcal
Protein22 g
Carbohydrates111 g
Fiber0 g
Sugars12 g
Total Fat21 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol61 mg
Sodium1146 mg
Potassium539 mg
Calcium1305 mg
Iron8.6 mg
Magnesium68 mg
Phosphorus1704 mg
Zinc1.9 mg
Copper0.2 mg
Manganese1 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)8.7 mg
Folate201 mcg
Choline43 mg
Caffeine0 mg
Water230 g
As published
This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 242. The excerpt below is the record exactly as published.
Norfolk Dumplings are popularly used in the county of Norfolk, hence their name.* They are prepared with a dough which is caused to rise with the aid of either yeast or baking-powder. The Apple Dumpling is reported to have been an intellectual problem to a monarch of the last century, who could not imagine how the apple got inside of it. It may be baked or boiled; in the latter case the crust must be of suet paste; but baked dumplings are preferable. Currant Dumplings are made interesting to young persons by the addition of currants. The.dumpliogs are best boiled, as that way most readily plumps the currants. In the case of Fried Apple Dumplings, the pulp of stewed apples is incorporated with the dough, eggs, etc., as are the currants in the previous recipe. The preparation is then crumbed and fried. Boiled Ajiple Dumplings consist of the same mass as the fried, and are suitably made light by the admixture of white of egg froth. Bavarian Dumplings, German Klose or Knddel, are really puddings consisting of bread fried in fat, breadcrumb soaked in milk or cream, eggs, butter, some flour, salt
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