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Norfolk Dumplings
From Vegetarian cookery, 1891
Serves 4
Serve with sweet sauce.
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
425Calories
13 gProtein
90 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories425 kcal
Protein13 g
Carbohydrates90 g
Fiber0 g
Sugars0 g
Total Fat7.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol17 mg
Sodium774 mg
Potassium202 mg
Calcium135 mg
Iron6.8 mg
Magnesium34 mg
Phosphorus171 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C26 mg
Vitamin A1.7 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)7.7 mg
Folate181 mcg
Choline0 mg
Caffeine0 mg
Water24 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 81. The excerpt below is the record exactly as published.
Norfolk Dumplings. One pound of flour, quarter of an ounce of baking powder, one ounce of butter, a small tea-spoonful of salt, and two ounces of currants
Cook this with the app: pantry check, scaling, and the assistant.