Potato Dumplings

Name: Potato Dumplings
Ingredients: 1 dozen large potatoes; 6 tablespoons flour; 2 tablespoons Royal Baking Powder; 1 tablespoon butter; 3 eggs; salt; nutmeg

From The royal baker and pastry cook, 1902

Presented as published in 1902. 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

1786Calories

61 gProtein

359 gCarbs

28 gFat

Full nutrition (34 nutrients)

Calories1786 kcal

Protein61 g

Carbohydrates359 g

Fiber38 g

Sugars15 g

Total Fat28 g

Saturated Fat5.1 g

Monounsaturated Fat5.5 g

Polyunsaturated Fat3.6 g

Omega-30.1 g

Cholesterol589 mg

Sodium2423 mg

Potassium7925 mg

Calcium2270 mg

Iron23 mg

Magnesium455 mg

Phosphorus4017 mg

Zinc7.7 mg

Copper2.2 mg

Manganese3.2 mg

Vitamin D3 mcg

Vitamin C355 mg

Vitamin A240 mcg

Vitamin E1.8 mg

Vitamin K36 mcg

Vitamin B65.7 mg

Vitamin B121.3 mcg

Thiamin (B1)2 mg

Riboflavin (B2)1.5 mg

Niacin (B3)22 mg

Folate416 mcg

Choline659 mg

Caffeine0 mg

Water1548 g

As published

This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 45. The excerpt below is the record exactly as published.

Potato Dumplings. — 1 dozen large potatoes, 6 tal)lespoons flour, 2 tablespoons Royal Bak- ing Powder, 1 tablespoon butter, 3 eggs, salt, and nutmeg

Cook this with the app: pantry check, scaling, and the assistant.