Potato Dumplings
From Royal baker and pastry cook, 1913
Presented as published in 1913. 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
3208Calories
127 gProtein
663 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories3208 kcal
Protein127 g
Carbohydrates663 g
Fiber119 g
Sugars0.6 g
Total Fat30 g
Saturated Fat5.6 g
Monounsaturated Fat5.6 g
Polyunsaturated Fat4.4 g
Omega-30.1 g
Cholesterol589 mg
Sodium11315 mg
Potassium14927 mg
Calcium3674 mg
Iron227 mg
Magnesium1121 mg
Phosphorus4935 mg
Zinc18 mg
Copper32 mg
Manganese49 mg
Vitamin D3 mcg
Vitamin C187 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B68.9 mg
Vitamin B121.3 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)2.2 mg
Niacin (B3)47 mg
Folate506 mcg
Choline441 mg
Caffeine0 mg
Water2923 g
As published
This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 40. The excerpt below is the record exactly as published.
Potato Dumplings. — 1 dozen large pota¬ toes, 6 tablespoons flour, 2 tablespoons Royal Baking Powder, 1 tablespoon butter, 3 eggs, salt, and nutmeg
Cook this with the app: pantry check, scaling, and the assistant.