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Sweet Dumplings
From Banquets of the nations, 1911
Serves 4
Cook in batches to maintain boiling water temperature.
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
230Calories
10 gProtein
36 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories230 kcal
Protein9.6 g
Carbohydrates36 g
Fiber2.4 g
Sugars4.1 g
Total Fat5 g
Saturated Fat1.4 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol93 mg
Sodium382 mg
Potassium138 mg
Calcium104 mg
Iron2.9 mg
Magnesium26 mg
Phosphorus129 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0.7 mg
Vitamin D0.5 mcg
Vitamin C0.2 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K3.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.2 mg
Folate62 mcg
Choline80 mg
Caffeine0 mg
Water22 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 245. The excerpt below is the record exactly as published.
sweet dumplings put in the soup-tureen. Sweet Dumplings. Beat one whole egg and the white of another ; add a dessertspoonful of fine sugar and four cardamoms ground to a powder. Stir in two large cups of fresh breadcrumbs
Cook this with the app: pantry check, scaling, and the assistant.