Norfolk Dumplings

Name: Norfolk Dumplings
Ingredients: One quart of milk; four eggs well beaten; sifted flour, enough to make rather a thick batter; salt

From Home dissertations, 1891

Serve with meat.

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

871Calories

57 gProtein

47 gCarbs

50 gFat

Full nutrition (34 nutrients)

Calories871 kcal

Protein57 g

Carbohydrates47 g

Fiber0 g

Sugars48 g

Total Fat50 g

Saturated Fat24 g

Monounsaturated Fat14 g

Polyunsaturated Fat4.9 g

Omega-30.2 g

Cholesterol861 mg

Sodium654 mg

Potassium1738 mg

Calcium1311 mg

Iron3.5 mg

Magnesium140 mg

Phosphorus1380 mg

Zinc6.7 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D13 mcg

Vitamin C0 mg

Vitamin A632 mcg

Vitamin E2.6 mg

Vitamin K0.6 mcg

Vitamin B60.9 mg

Vitamin B127 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)2.3 mg

Niacin (B3)1.2 mg

Folate94 mcg

Choline762 mg

Caffeine0 mg

Water1011 g

As published

This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 103. The excerpt below is the record exactly as published.

NORFOLK DUMPLINGS. Norfolk dumplings are made in this way: One quart of milk; four eggs well beat.;'.:; sifted flour, enough to make rather a thick batter, and salt

Cook this with the app: pantry check, scaling, and the assistant.