vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Pot Pie Dumplings
From Cooking for profit, 1886
Serves 1
Sour milk and soda can be used instead of baking powder.
Presented as published in 1886. 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
1087Calories
35 gProtein
196 gCarbs
18 gFat
Full nutrition (33 nutrients)
Calories1087 kcal
Protein35 g
Carbohydrates196 g
Fiber0 g
Sugars0 g
Total Fat18 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium482 mg
Potassium344 mg
Calcium316 mg
Iron15 mg
Magnesium71 mg
Phosphorus368 mg
Zinc1.8 mg
Copper0.4 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E2.8 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)2.4 mg
Riboflavin (B2)1.3 mg
Niacin (B3)17 mg
Folate401 mcg
Choline0 mg
Caffeine0 mg
Water287 g
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 157. The excerpt below is the record exactly as published.
Pot Pie Dumplings. To make them, whether dropped far apart as dumplings or close together as one covering of crust, so that they will remain li^t after cooking and not go down lil.e lumps ot lead, it is necessary to mix the dough so soft that it must be talien up and dropped with a spoon. All that is needed is : 2 cups flour. I heaping teaspoon baking powder. Salt. I cup water. But sour milk and soda can be used and save powder. And to make a rich yellow sort an egg, or two yolks
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