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Onion Dumplings
From The Cook County cook book, 1912
Serves 6
Presented as published in 1912. 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
577Calories
8 gProtein
51 gCarbs
38 gFat
Full nutrition (33 nutrients)
Calories577 kcal
Protein7.7 g
Carbohydrates51 g
Fiber0.6 g
Sugars1.1 g
Total Fat38 g
Saturated Fat21 g
Monounsaturated Fat12 g
Polyunsaturated Fat1.3 g
Cholesterol27 mg
Sodium721 mg
Potassium133 mg
Calcium149 mg
Iron4 mg
Magnesium20 mg
Phosphorus129 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C1 mg
Vitamin A0 mcg
Vitamin E0.6 mg
Vitamin K1.5 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.4 mg
Folate106 mcg
Choline3.9 mg
Caffeine0 mg
Water47 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 277. The excerpt below is the record exactly as published.
ONION DUMPLINGS.— 3 cups flour, 1 teaspoon salt, 3 tea- spoons baking powder, 1 cup chopped suet, 1 cup chopped onions, mix thoroughly, then add enough cold water to mix stiff
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