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Suet Dumplings for Soup

Name: Suet Dumplings for Soup
Yield: 6 servings
Ingredients: 3 cups sifted flour; 5 teaspoons baking powder; 1 cup of finely chopped suet; 1 teaspoon of salt; enough sweet milk to make as stiff as biscuit dough

From The household cook book, 1902

Serves 6

These dumplings can be considered a kind of pot-pie.

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

568Calories

7 gProtein

49 gCarbs

38 gFat

Full nutrition (33 nutrients)

Calories568 kcal

Protein7.4 g

Carbohydrates49 g

Fiber0 g

Sugars0 g

Total Fat38 g

Saturated Fat21 g

Monounsaturated Fat12 g

Polyunsaturated Fat1.3 g

Cholesterol27 mg

Sodium785 mg

Potassium92 mg

Calcium230 mg

Iron4 mg

Magnesium18 mg

Phosphorus155 mg

Zinc0.5 mg

Copper0.1 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.6 mg

Vitamin K1.4 mcg

Vitamin B60.1 mg

Vitamin B120.1 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.3 mg

Niacin (B3)4.3 mg

Folate101 mcg

Choline2.2 mg

Caffeine0 mg

Water7.9 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 19. The excerpt below is the record exactly as published.

SUET DUMPLINGS FOR SOUP— Take 3 cups sifted flour, sift in B teaspoons baking powder, and then rub in well 1 cup of finely chopped suet; add 1 teaspoon of salt, and enough sweet milk to make as stiff as biscuit dough

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