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Sponge Dumplings with Cheese
From European and American cuisine, 1914
Serves 1
Presented as published in 1914. 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
951Calories
50 gProtein
112 gCarbs
56 gFat
Full nutrition (34 nutrients)
Calories951 kcal
Protein50 g
Carbohydrates112 g
Fiber0.5 g
Sugars13 g
Total Fat56 g
Saturated Fat13 g
Monounsaturated Fat9.8 g
Polyunsaturated Fat4.2 g
Omega-30.1 g
Cholesterol849 mg
Sodium2939 mg
Potassium847 mg
Calcium545 mg
Iron11 mg
Magnesium95 mg
Phosphorus859 mg
Zinc5.1 mg
Copper0.4 mg
Manganese1.1 mg
Vitamin D6.3 mcg
Vitamin C0.1 mg
Vitamin A424 mcg
Vitamin E2.3 mg
Vitamin K0.8 mcg
Vitamin B60.6 mg
Vitamin B123.2 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)1.8 mg
Niacin (B3)8.9 mg
Folate297 mcg
Choline633 mg
Caffeine0 mg
Water387 g
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 57. The excerpt below is the record exactly as published.
Sponge Dumplings with Cheese.— One cup milk, 1 ounce butter, 1 cup fiour, 2 whole eggs and 2 yolks, 2 tablespoonf uls of grated Parmesan cheese, little salt, and nutmeg
Cook this with the app: pantry check, scaling, and the assistant.