Peach Dumplings
From My best 250 recipes, 1907
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
891Calories
18 gProtein
197 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories891 kcal
Protein18 g
Carbohydrates197 g
Fiber5.2 g
Sugars13 g
Total Fat1.9 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium31 mg
Potassium444 mg
Calcium70 mg
Iron10 mg
Magnesium69 mg
Phosphorus294 mg
Zinc2.8 mg
Copper0.6 mg
Manganese2.5 mg
Vitamin D0 mcg
Vitamin C6.2 mg
Vitamin A36 mcg
Vitamin E0.2 mg
Vitamin K4.7 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)11 mg
Folate533 mcg
Choline13 mg
Caffeine0 mg
Water159 g
As published
This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 28. The excerpt below is the record exactly as published.
PEACH DUMPLINGS Wash half a pound of rice through several cold waters; drain, throw the rice in a kettle of boiling water and boil rapidly for twenty min- utes; drain. Spread a thin layer in the centre of a dumpling-cloth; place in the centre of this one small stoned peach
Cook this with the app: pantry check, scaling, and the assistant.