Suet Dumplings
From A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ..., 1887
Presented as published in 1887. 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
933Calories
24 gProtein
57 gCarbs
67 gFat
Full nutrition (34 nutrients)
Calories933 kcal
Protein24 g
Carbohydrates57 g
Fiber2.6 g
Sugars6.4 g
Total Fat67 g
Saturated Fat34 g
Monounsaturated Fat22 g
Polyunsaturated Fat5.8 g
Omega-30.3 g
Cholesterol411 mg
Sodium687 mg
Potassium280 mg
Calcium296 mg
Iron5.7 mg
Magnesium43 mg
Phosphorus335 mg
Zinc2.4 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.9 mg
Vitamin K2.3 mcg
Vitamin B60.3 mg
Vitamin B121 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.7 mg
Niacin (B3)5.6 mg
Folate48 mcg
Choline297 mg
Caffeine0 mg
Water119 g
As published
This recipe was extracted from A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ... (1887) by C. F. Pfau, page 5. The excerpt below is the record exactly as published.
SUET DUMPLINGS. Chop two ounces of suet, add two eggs, one-quarter pound bread, salt and pepper, little parsely
Cook this with the app: pantry check, scaling, and the assistant.