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Peach Dumplings
From Kirmess cook book, 1907
Serves 4
Presented as published in 1907. 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
379Calories
10 gProtein
46 gCarbs
17 gFat
Full nutrition (33 nutrients)
Calories379 kcal
Protein10 g
Carbohydrates46 g
Fiber4.4 g
Sugars2.2 g
Total Fat17 g
Saturated Fat1.3 g
Monounsaturated Fat10 g
Polyunsaturated Fat3.7 g
Cholesterol0 mg
Sodium5.6 mg
Potassium318 mg
Calcium95 mg
Iron3.3 mg
Magnesium96 mg
Phosphorus219 mg
Zinc1.5 mg
Copper0.4 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C1 mg
Vitamin A6 mcg
Vitamin E0.1 mg
Vitamin K0.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0 mg
Niacin (B3)3.3 mg
Folate108 mcg
Choline2.7 mg
Caffeine0 mg
Water29 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 157. The excerpt below is the record exactly as published.
PEACH DUMPLINGS. Miss Hellerman. Use large peaches. Cut in half and take out pit, re- placing with blanched almonds.. Boil some rice
Cook this with the app: pantry check, scaling, and the assistant.