dairy-freenut-freesoy-freefish-freeshellfish-free
Oxford Dumplings
From Original White House Cookbook, 1887
Serves 4
Serve with wine sauce.
Presented as published in 1887. 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
434Calories
9 gProtein
28 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories434 kcal
Protein8.6 g
Carbohydrates28 g
Fiber0 g
Sugars3.3 g
Total Fat32 g
Saturated Fat17 g
Monounsaturated Fat11 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol160 mg
Sodium757 mg
Potassium100 mg
Calcium93 mg
Iron2.6 mg
Magnesium13 mg
Phosphorus137 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A60 mcg
Vitamin E0.8 mg
Vitamin K1.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.2 mg
Folate68 mcg
Choline112 mg
Caffeine0 mg
Water33 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 247. The excerpt below is the record exactly as published.
OXFORD DUMPLINGS. Beat until quite light one tablespoonful of sugar and the yolks of three eggs, add half a cupful of finely chopped suet, half a cupful of English cur- rants, one cupful of sifted flour, in which there has been sifted a heaping teaspoonful of baking powder, a little nutmeg, one teaspoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.