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Suet Dumplings for Soup
From Banquets of the nations, 1911
Serves 2
Presented as published in 1911. 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
516Calories
2 gProtein
8 gCarbs
54 gFat
Full nutrition (34 nutrients)
Calories516 kcal
Protein2.2 g
Carbohydrates8 g
Fiber3.2 g
Sugars0.1 g
Total Fat54 g
Saturated Fat30 g
Monounsaturated Fat18 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol39 mg
Sodium590 mg
Potassium175 mg
Calcium57 mg
Iron1.3 mg
Magnesium22 mg
Phosphorus28 mg
Zinc0.3 mg
Copper0.2 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A3.4 mcg
Vitamin E1 mg
Vitamin K23 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate2.7 mcg
Choline4.6 mg
Caffeine0 mg
Water3.8 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 256. The excerpt below is the record exactly as published.
Suet Dumplings for Soup. Skin and finely chop a quarter of a pound of beef suet, dredge it well with flour, add half teaspoonful of salt, one saltspoonful of pepper, and one and a half pints of corn-meal, and mix all well ; then add sufficient milk to form a stiff dough
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