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Yeast Dumplings
From Mrs. Roundell's Practical cookery book, 1898
Serves 2
These dumplings are light and can be served with various toppings.
Presented as published in 1898. 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
920Calories
31 gProtein
191 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories920 kcal
Protein31 g
Carbohydrates191 g
Fiber4.5 g
Sugars0.1 g
Total Fat4.7 g
Saturated Fat0.2 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium146 mg
Potassium460 mg
Calcium85 mg
Iron17 mg
Magnesium72 mg
Phosphorus344 mg
Zinc2.8 mg
Copper0.4 mg
Manganese1.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)3.8 mg
Riboflavin (B2)1.7 mg
Niacin (B3)22 mg
Folate711 mcg
Choline6.1 mg
Caffeine0 mg
Water71 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 156. The excerpt below is the record exactly as published.
one pound of flour, one ounce of German yeast, quarter of a pint of boiling milk, and a quarter of a pint of boiling water. Mix the yeast into the boiling milk and water, pour it into the flour and knead it into dough. Add a little salt. Put the dough into a deep basin. (Here the Rutland custom is to mark the dough with a cross.) Cover the basin with a cloth, and leave it in a hot place near the fire for one hour to let the dough rise. Then make the dough into balls the size of a duck’s egg, and boil them for one hour. These Yeast Dumplings
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