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Raspberry Dumplings
From Good Things to Eat as Suggested by Rufus, 1911
Serves 2
Presented as published in 1911. 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
612Calories
11 gProtein
136 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories612 kcal
Protein11 g
Carbohydrates136 g
Fiber3.8 g
Sugars16 g
Total Fat2 g
Saturated Fat0.3 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.6 g
Cholesterol0 mg
Sodium1125 mg
Potassium342 mg
Calcium195 mg
Iron20 mg
Magnesium58 mg
Phosphorus166 mg
Zinc1.4 mg
Copper0.3 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C26 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.4 mg
Niacin (B3)7.7 mg
Folate269 mcg
Choline11 mg
Caffeine0 mg
Water299 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 60. The excerpt below is the record exactly as published.
RASPBERRY DUMPLINGS— Wash one cup of rice and put into the double boiler. Pour over it two cups of boiling water, add one-half teaspoon of salt and two tablespoons of sugar and cook thirty minutes or until soft. Have some small pudding cloths about twelve inches square, wring them out of hot water and lay them over a small half pint bowl. Spread the rice one- third of an inch thick over the cloth, and fill the center with fresh raspberries
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