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Suet Dumplings No. 2
From Original White House Cookbook, 1887
Serves 4
A Danish dish; very good.
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
826Calories
11 gProtein
55 gCarbs
62 gFat
Full nutrition (34 nutrients)
Calories826 kcal
Protein11 g
Carbohydrates55 g
Fiber0 g
Sugars31 g
Total Fat62 g
Saturated Fat34 g
Monounsaturated Fat20 g
Polyunsaturated Fat2.5 g
Omega-30 g
Cholesterol148 mg
Sodium146 mg
Potassium270 mg
Calcium204 mg
Iron2.4 mg
Magnesium27 mg
Phosphorus227 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D1.7 mcg
Vitamin C0 mg
Vitamin A79 mcg
Vitamin E1.2 mg
Vitamin K2.2 mcg
Vitamin B60.2 mg
Vitamin B121 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.4 mg
Folate62 mcg
Choline99 mg
Caffeine0 mg
Water132 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 247. The excerpt below is the record exactly as published.
UET DUMPLINGS. No. 2. One cupful of suet chopped fine, one cupful of grated English muffins or bread, one cupful of fiour, half a teaspoonful of baking powder, half a cup- ful of sugar, two eggs, one pint of milk, a large pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.