Whortleberry Dumpling

Name: Whortleberry Dumpling
Ingredients: 1 qt. whortleberries; half a pt. of milk; half a cup of flour; 1 egg beaten very light; a little salt

From 365 desserts, 1900

Presented as published in 1900. 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

301Calories

13 gProtein

49 gCarbs

6 gFat

Full nutrition (34 nutrients)

Calories301 kcal

Protein13 g

Carbohydrates49 g

Fiber0 g

Sugars0.2 g

Total Fat5.7 g

Saturated Fat1.6 g

Monounsaturated Fat1.8 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol186 mg

Sodium72 mg

Potassium154 mg

Calcium40 mg

Iron4.4 mg

Magnesium23 mg

Phosphorus167 mg

Zinc1.1 mg

Copper0.1 mg

Manganese0.5 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A80 mcg

Vitamin E0.5 mg

Vitamin K0.2 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.5 mg

Niacin (B3)4.3 mg

Folate124 mcg

Choline147 mg

Caffeine0 mg

Water44 g

As published

This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 38. The excerpt below is the record exactly as published.

Whortleberry Dumpling. 1 qt. whortleberries, half a pt. of milk, half a cup of flour, 1 egg beaten very light, a little salt

Cook this with the app: pantry check, scaling, and the assistant.