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Suet Dumplings
From Consult me, 1902
Serves 6
Presented as published in 1902. 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
784Calories
5 gProtein
29 gCarbs
72 gFat
Full nutrition (32 nutrients)
Calories784 kcal
Protein5.3 g
Carbohydrates29 g
Fiber0 g
Sugars0 g
Total Fat72 g
Saturated Fat40 g
Monounsaturated Fat24 g
Polyunsaturated Fat2.4 g
Cholesterol51 mg
Sodium6 mg
Potassium64 mg
Calcium8.7 mg
Iron2.3 mg
Magnesium11 mg
Phosphorus52 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E1.1 mg
Vitamin K2.7 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.7 mg
Folate61 mcg
Choline4.2 mg
Caffeine0 mg
Water6.7 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 482. The excerpt below is the record exactly as published.
SUET DUMPLINGS.— Shred 1 lb. of suet ; mix with * K lb. of flour
Cook this with the app: pantry check, scaling, and the assistant.