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Savoury Dumplings
From The household gas cookery book, 1900
Serves 6
Make the dumplings the size of hen’s eggs.
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
230Calories
4 gProtein
18 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories230 kcal
Protein4 g
Carbohydrates18 g
Fiber1.7 g
Sugars0.7 g
Total Fat16 g
Saturated Fat6 g
Monounsaturated Fat6.9 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol44 mg
Sodium1747 mg
Potassium105 mg
Calcium66 mg
Iron1.7 mg
Magnesium17 mg
Phosphorus64 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.8 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A14 mcg
Vitamin E0.2 mg
Vitamin K7.5 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate30 mcg
Choline34 mg
Caffeine0 mg
Water16 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 128. The excerpt below is the record exactly as published.
Savoury Dumplings. Mix two ounces each of breadcrumbs, oatmeal, wholemeal and flour. Add a saltspoonful of salt, nearly the same quantity of pepper, and rub in three ounces of clarified fat. Mix together half a teaspoonful of mixed herbs, half a teaspoon¬ ful of baking powder, with a little nutmeg. Beat up an egg
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