vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Potato Dumplings
From The complete cook book, 1900
Serves 6
Presented as published in 1900. 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
249Calories
10 gProtein
37 gCarbs
9 gFat
Full nutrition (33 nutrients)
Calories249 kcal
Protein10 g
Carbohydrates37 g
Fiber6.6 g
Sugars0 g
Total Fat9.3 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol5.2 mg
Sodium1672 mg
Potassium820 mg
Calcium96 mg
Iron12 mg
Magnesium62 mg
Phosphorus111 mg
Zinc0.9 mg
Copper1.8 mg
Manganese2.7 mg
Vitamin D0 mcg
Vitamin C10 mg
Vitamin A0 mcg
Vitamin E1.4 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.6 mg
Folate24 mcg
Choline0 mg
Caffeine0 mg
Water327 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 54. The excerpt below is the record exactly as published.
POTATO DUMPLINGS. Boil eight peeled potatoes with one quart of water, one tablespoonful of salt till done, then press them through a potato press; add one tablespoonful of butter; mix well and let stand till cold, then add two heaping table- spoonfuls of flour, the yolks of three eggs
Cook this with the app: pantry check, scaling, and the assistant.