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Tomato Dumplings
From The Cook County cook book, 1912
Serves 4
Recipe by Mrs. Mary H. Park, Chicago, IL.
Presented as published in 1912. 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
322Calories
9 gProtein
62 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories322 kcal
Protein8.8 g
Carbohydrates62 g
Fiber0.4 g
Sugars0.8 g
Total Fat4.5 g
Saturated Fat0.8 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.9 g
Cholesterol0 mg
Sodium179 mg
Potassium178 mg
Calcium116 mg
Iron4.7 mg
Magnesium25 mg
Phosphorus128 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C4.1 mg
Vitamin A13 mcg
Vitamin E0.2 mg
Vitamin K2.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.5 mg
Folate130 mcg
Choline2 mg
Caffeine0 mg
Water36 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 290. The excerpt below is the record exactly as published.
TOMATO DUMPLINGS.— 1 can tomatoes (or fresh), season with a little sugar, pepper and salt, and butter. Make dumplings with 1 tablespoon shortening, put in 2j/^ cups flour, lJ/2 teaspoons baking powder, a little salt, stir up^ and just mix lightly with wa- ter
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