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Rolled Dumplings
From The Institute cook book, 1913
Serves 4
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
367Calories
4 gProtein
24 gCarbs
28 gFat
Full nutrition (33 nutrients)
Calories367 kcal
Protein3.9 g
Carbohydrates24 g
Fiber0 g
Sugars0 g
Total Fat28 g
Saturated Fat15 g
Monounsaturated Fat9.3 g
Polyunsaturated Fat0.9 g
Cholesterol20 mg
Sodium295 mg
Potassium47 mg
Calcium7.2 mg
Iron1.8 mg
Magnesium8.8 mg
Phosphorus38 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.4 mg
Vitamin K1.1 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.2 mg
Folate50 mcg
Choline1.7 mg
Caffeine0 mg
Water19 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 110. The excerpt below is the record exactly as published.
ROLLED DUMPLINGS y-2, cup suet 1/2 teaspoon salt 1 cup flour 14 cup cold water
Cook this with the app: pantry check, scaling, and the assistant.