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Potato Dumplings for Soup
From The Monmouth Baptist ladies' cook book, 1907
Serves 2
Should be light as feathers.
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
504Calories
22 gProtein
82 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories504 kcal
Protein22 g
Carbohydrates82 g
Fiber9.5 g
Sugars4.1 g
Total Fat15 g
Saturated Fat3.2 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat2.1 g
Omega-30 g
Cholesterol388 mg
Sodium170 mg
Potassium2057 mg
Calcium112 mg
Iron5.6 mg
Magnesium117 mg
Phosphorus460 mg
Zinc2.7 mg
Copper0.6 mg
Manganese0.7 mg
Vitamin D2 mcg
Vitamin C89 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K9.3 mcg
Vitamin B61.5 mg
Vitamin B120.9 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)5.1 mg
Folate121 mcg
Choline348 mg
Caffeine0 mg
Water434 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 7. The excerpt below is the record exactly as published.
POTATO DUMPLINGS FOR SOUP. Mrs. Dorothea Christensen. Six medium sized potatoes boiled and mashed fine with one large tablespoon of butter; four eggs broken into potatoes and all beaten thoroughly until very light; about one tablespoon flour
Cook this with the app: pantry check, scaling, and the assistant.